3 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
2 c. sugar
1 1/2 c. salad oil
4 eggs
3 c. (1 lb.) grated carrots (I use blender)

Grease and flour 3 (9 inch) cake pans. In large mixing bowl, beat sugar, oil and eggs until well blended at medium speed--about 2 minutes. Add carrot; mix well. At low speed, gradually add dry ingredients which have been sifted together, beating just until well combined. Batter will be thin. Pour batter evenly into the 3 pans. Bake 30 to 35 minutes at 350 degrees. Cool in pans 10 minutes and cool completely on racks before frosting. (You may add 1 cup chopped pecans to batter before baking.)

FROSTING:

1 stick butter
1 (8 oz.) pkg. cream cheese
1 lb. box confectioners sugar
1 tsp. vanilla

Cream softened butter and cream cheese. Gradually add sugar at medium speed. Add vanilla and beat until creamy.