Cake:

1 1/2 cups corn or vegetable oil
2 cups sugar
4 eggs
2 1/2 cups flour
2 level teaspoons baking soda
1 level teaspoon salt
1 tablespoon cinnamon
3 cups grated carrots (6-8 carrots)

Cream cheese frosting:

1 package Philadelphia cream cheese (room temperature)
1 stick butter (room temperature)
1 box confectioners sugar (4 cups)
1 cup chopped pecans (optional)

Gather all ingredients and preheat oven to 350°F.

Grate carrots ahead of time, if possible. Place sugar and oil into a bowl and beat until creamy. Add eggs one at a time. Beat until each one is mixed in.

In a separate bowl, combine flour, salt, baking soda and cinnamon and mix with whisk. Combine wet and dry ingredients. Add grated carrots and pour mixture into a greased and floured pan.

Bake for about 30-45 minutes (or until cake tests done - some moist crumbs will remain) in a greased 9 x 13 pan. While the cake is baking, make the cream cheese frosting.

Cream Cheese Frosting:

Place Philadelphia cream cheese into a bowl with a stick of butter. Mix until creamy. Add confectioners sugar. Mix all ingredients until creamy. Add pecans (optional).

Submitted by: Cynthia Gil