Freeman Allen'S Carrot Cake

• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 1/4 cups vegetable oil
• 3 cups grated carrots
• 4 eggs
• 1/4 cup chopped nuts
• 2 teaspoons vanilla
• Cream Cheese Frosting
• 4 ounces softened cream cheese
• 1/2 box confectioners' sugar
• 1/4 cup softened margarine
• 1 teaspoon vanilla

1. Beat all frosting ingredients together with electric mixer on medium or high speed.
2. Combine flour sugar, baking powder, soda, salt and cinnamon in large bowl of mixer.
3. Mix until well blended, about 3 to 4 minutes.
4. Add oil to flour mixture while mixing.
5. Then add the carrots and the eggs, one at a time, mixing well after each.
6. Stir in nuts and vanilla.
7. Mix well.
8. Pour into greased and floured 9x13-inch pan (***See Note).
9. Bake in preheated 350u0b0F oven 50 to 60 minutes, or until cake springs back when lightly touched.
10. Cool in pan.
11. Frost with Cream Cheese Frosting.
12. ***Note:I prefer to pour mixture into 3 greased and floured 9-inch cake layer pans and bake for 30 minutes to create a frosted 3 layer cake which makes a beautiful presentation!
13. Just before bringing to the table to cut, I sprinkle the top with freshly shredded carrots.
14. Looks beautiful, you can only do it at the last minute, because they will turn brown if done to far ahead.

flour, sugar, baking powder, baking soda, salt, cinnamon, vegetable oil, carrots, eggs, nuts, vanilla, cream cheese frosting, cream cheese, sugar, margarine, vanilla

Taken from www.food.com/recipe/freeman-allens-carrot-cake-36106 (may not work)