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

Sift together flour, sugar, baking powder, cinnamon, baking soda and 1 teaspoon salt. Add carrots, oil and eggs; mix until moistened. Beat with mixer for 2 minutes. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake at 325 degrees for 50-60 minutes.

FROSTING:

Soften 1 (3 ounce) package cream cheese and 1/4 cup butter; beat together until fluffy. Slowly beat in 2 cups sifted powdered sugar until smooth. Stir in 1 teaspoon vanilla. Spread evenly over cake.