2 c. sugar
4 eggs, beaten
1 1/2 sticks butter
2 c. flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3 c. raw grated carrots

Cream shortening, sugar and eggs. Sift dry ingredients and add to egg mixture. Stir in carrots and mix well. Bake in 15 1/2 x 10 1/2 inch jellyroll pan.

Bake at 325 degrees for 20 to 25 minutes. Cool and frost with cream cheese frosting.