Debbie'S Carrot Cake

• 3 cups shredded carrot
• 2 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon - can use a dash more, I do!
• 1/2 teaspoon salt
• 4 large eggs, lightly beaten
• 3/4 cup vegetable oil
• 1 teaspoon vanilla
• Cream Cheese Frosting
• You can use three 9 inch cake pans or 13 x 9 inch pan
• If you use 3 round cake pans:
• Line them with wax paper and grease and flour the wax paper.
• 13x 9 inch pan you can line with wax paper and grease and flour or just grease and flour the pan.

1. Combine first 7 ingredients in a large bowl; add eggs, oil, and vanilla, stirring until blended. Pour into prepared pan.
2. Bake at 350 for 25 minutes for round pans, (I check this at 20 with a tooth pick if clean, take out of oven so it doesn't dry out). If you use the round pans cool in pan on rack for 10 minutes then take out of round pans and cool on rack.
3. Bake At 350 for 35 minutes if using 13x 9 inch pan start checking with tooth pick at 25 minutes. Cool cake on rack.
4. Spread with Cream Cheese Frosting. Chill
5. Notes: you can add 1/2 cup chopped pecans to batter if you like or sprinkle on top of cake if you like, I have done both.
6. Cream Cheese Frosting
7. 1 8 oz. package cream cheese, softened
8. 1/2 cup butter, softened
9. 1 16 oz. package powered sugar, sifted
10. 1 teaspoon vanilla
11. Beat cream cheese and butter at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Stir in vanilla. Makes about 3 cups.
12. Enjoy!!!!!!

shredded carrot, flour, sugar, baking powder, baking soda, ground cinnamon, salt, eggs, vegetable oil, vanilla, cream cheese frosting, cake, if, paper, line with wax paper

Taken from www.epicurious.com/recipes/member/views/debbies-carrot-cake-50157883 (may not work)