2 c. sugar
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
3 c. grated peeled carrots
1 c. corn oil
4 eggs

Mix all above ingredients together and pour into 2 greased and floured 9 inch round pans. (Mix as you would any cake for 2 to 3 minutes.) Bake in a preheated oven (350 degrees) for 30 minutes. Cake will be done when the cake pulls away from the side of the pan and when tested with a toothpick the toothpick comes out clean. When cooked, put pans on wire racks and let cool for 10 minutes. Then run a blunt knife around the edge of the cake and turn over on a wire rack to cool. (Invert cakes on another wire rack so that the top of the cakes are on the top sides.) When completely cool, frost with the following frosting:

FROSTING:

6 oz. cream cheese (3/4 of an 8 oz. bar)
3/4 stick butter
1 lb. powdered sugar
2 tsp. vanilla

While the cake is baking out the butter and the cream cheese in the small bowl of the mixer to soften. When the cheese and butter are soft, beat with the mixer and add the vanilla and the sugar gradually. Mix until smooth. (I find it necessary to level one of the cake layers so that the top layer rests on the bottom layer securely.)