Carrot Cake, Yeah!!*

• CAKE:
• 2 cups sugar
• 2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• 4 eggs
• 1 cup corn oil
• 3 cups grated carrots
• FROSTING:
• 1 4-ounce package cream cheese
• 1/4 pound butter (at room temp)
• 1 1-pound box confectioners sugar
• 2 teaspoons vanilla

1. CAKE:
2. Combine the dry ingredients in a large mixing bowl, add the eggs, oil and carrots. Beat for 2 minutes with an electric mixer. Pour batter into greased, lightly floured, 9x12- or 13-inch cake pan. Bake at 350u0b0 until toothpick comes out clean, about 55 to 60 minutes. Allow to cool before frosting.
3. FROSTING:
4. Beat for 2 minutes and spread generously on cooled carrot cake.

cake, sugar, flour, cinnamon, salt, baking soda, eggs, corn oil, carrots, cream cheese, ubc, confectioners sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/carrot-cake-yeah-1216886 (may not work)