4 lg. eggs
2 c. sugar
1 c. vegetable oil
1 tsp. vanilla
2 c. unsifted self-rising ALL-PURPOSE flour (see note)
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
3 c. loosely packed grated carrots

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In large bowl, beat sugar, eggs, oil and vanilla. Add flour and cinnamon. Stir until batter is smooth. Gently fold in carrots. Spoon batter into the prepared pans. Bake 30 to 35 minutes. Cool on wire rack. Frost with cream cheese frosting.

Note: Be sure to use self-rising all-purpose flour - NOT self-rising cake flour! If not, the cake will sink in the center.

ICING:

In a large bowl, combine:

1/2 c. (1 stick) butter, softened
1 (8 oz.) pkg. cream cheese, softened

Mix until smooth.

Slowly beat in:

1 (16 oz.) box (3 1/2 c.) confectioners' sugar