Joan'S Pennsylvania Dutch Carrot Cake

• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• 4 large eggs
• 1 cup corn oil or 1 cup canola oil
• 3 cups freshly grated carrots
• Icing
• 4 ounces cream cheese, at room temperature
• 1/2 cup sweet unsalted butter, at room temperature
• 1 (1 lb) box powdered sugar
• 2 teaspoons pure vanilla extract

1. Combine sugar,flour,cinnamon,salt,and baking soda together in a large mixing bowl.
2. Add eggs, oil, and carrots and beat with an electric mixer for 2 minutes, scraping down sides to make sure everything get moistened together.
3. Pour into greased, lightly floured 9x13" metal cake pan.
4. Bake at 350 F for 55-60 minutes, or until a toothpick tests clean.
5. Cool completely before frosting.
6. To prepare icing: beat together all ingredinets for 2 minutes using an electric mixer, then spread generously over cooled cake.

sugar, flour, cinnamon, salt, baking soda, eggs, corn oil, freshly grated carrots, icing, cream cheese, sweet unsalted butter, powdered sugar, vanilla

Taken from www.food.com/recipe/joans-pennsylvania-dutch-carrot-cake-63219 (may not work)