2 c. all-purpose flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 c. finely chopped carrots
1 c. cooking oil
4 eggs
1 tsp. salt
1/4 tsp. chopped nuts

Stir together flour, sugar, baking powder, baking soda, cinnamon and salt. Add carrots, oil and eggs; mix until moist. Beat at medium speed 2 minutes.

Pour into greased and floured loaf pan or 13x9x2 cake pan. Bake at 325 degrees for 50-60 minutes. Makes 2 loaves or 1 (13x9x2) cake. Let cool, then frost. (You can use the same recipe but substitute zucchini and banana in place of carrots.)

FROSTING:

Soften 1 (3 ounce) package cream cheese; add 1/4 cup butter and beat until fluffy. Beat in 2 cups sifted powdered sugar until smooth; stir in 1 teaspoon vanilla.