Carrot Cake

• Cake
• 2 cups plain flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 cups sugar
• 1 1/2 cups corn oil
• 4 eggs
• 3 cups finely grated carrots
• Icing
• 8 ounces cream cheese
• 1/4 cup margarine
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup nuts (optional)

1. Preheat oven to 350 degrees F.
2. Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
3. Mix dry ingredients together.
4. Add oil, blend well.
5. Add eggs one at a time.
6. Blend after each.
7. Add carrots and blend.
8. Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
9. Remove from oven, cool and frost.
10. To prepare the icing: Soften Margarine and cream cheese.
11. Mix well.
12. Add sugar and vanilla.

cake, flour, baking soda, salt, cinnamon, sugar, corn oil, eggs, carrots, icing, cream cheese, margarine, powdered sugar, vanilla, nuts

Taken from www.food.com/recipe/carrot-cake-50055 (may not work)