2 c. unsifted all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 1/4 c. salad oil
1 c. firmly packed brown sugar
1 c. granulated sugar
4 eggs
2 tsp. vanilla extract
3 c. peeled, grated carrots
1/2 c. chopped pecans
1/3 c. chopped dates

FROSTING:

4 oz. cream cheese, softened
1/4 c. butter, softened
2 c. confectioners' sugar
1 tbsp. lemon juice

Preheat oven to 350 degrees F. Grease a 10 inch tube pan, set aside.

In a medium bow, combine flour and next 4 ingredients; set aside.

In a large mixing bowl beat oil and sugars until well mixed. Add eggs and vanilla, mix well. Add dry ingredients and continue mixing until well combined. Fold in grated carrots, nuts and dates. Pour into prepared pan. Bake 60 minutes or until toothpick comes out clean.

Cool on wire rack 10 minutes before removing from pan. Cool completely on wire rack before frosting. Makes 16 servings.