2 c. sifted flour. all-purpose
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 c. granulated sugar
1 c. salad oil
4 eggs
1 1/2 to 2 c. shredded or grated raw carrots
1 c. chopped nuts
1 c. chopped pitted fresh dates

Sift flour with soda, baking powder, salt and cinnamon. Mix sugar with oil, beating well. Alternately add eggs with dry ingredients. Mix well, after each addition. Fold in carrots, nuts and dates ( mix dates with 2 tablespoons of the flour mixture and they won't sink to the bottom).

Pour into a greased and floured bundt pan (if Teflon it should be greased, too) or 9 inch floured tube pan. Bake in a 350 degree oven for 1 hour or until top springs back when lightly touched with finger. Let cool on rack 10 minutes. Loosen sides and center and remove from pan. Cool. Frost with Fluffy Cream Cheese Frosting. Yields 15 to 20.

FLUFFY CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese
3 or 4 tbsp. cream or milk
1/4 tsp. salt
2 1/2 c. confectioner's sugar

Combine cream cheese, cream or milk and salt; beat until smooth. Gradually beat in confectioner's sugar until frosting is of a spreading consistency. Spread on top and sides. A good bit or work but well worth the effort. The icing is just perfect for the cake.