1 1/2 c. vegetable oil
1 c. sugar
1 c. firmly packed brown sugar
4 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt (optional)
2 c. finely grated carrots
Carrot Cake Frosting (recipe follows)

Beat together vegetable oil, sugar and brown sugar until light and fluffy; blend in eggs one at a time. Gradually add creamed flour, baking powder, soda, cinnamon and salt; mix well. Stir in grated carrots. Bake in 13x9 inch pan at 350 degrees F. for 50-60 minutes. Top should be springy to the touch.

CARROT CAKE FROSTING:

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

Beat together butter and cream cheese until light and fluffy. Gradually add confectioners' sugar (if after 1 1/2 cups of the sugar you do not think it is sweet enough, add another 1/2 cup of confectioners' sugar at a time) and vanilla. Frost cooled carrot cake.