CAKE:

2 c. flour
2 c. sugar
2 tbsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
3 c. carrots, finely grated
1 1/2 c. vegetable oil
4 eggs

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese
4 tbsp. butter
2 1/4 c. confectioners' sugar
1 tsp. vanilla

FROSTING: Blend ingredients until smooth.

Combine dry ingredients in mixing bowl. Add unbeaten eggs, oil and finely grated carrots (if carrots are too coarse, they will sink). Mix all ingredients, using electric mixer, until batter resembles cake batter. The longer it is mixed the moister the cake, but too much mixing will make it too fluffy.