Recipe - Cheryls Carrot Cake

CAKE
2 cup Flour
2 cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
3 cup Carrots; finely shredded
1 cup Cooking oil
4 Eggs

FROSTING
3 ounce Cream cheese
One fourth cup Butter
1 teaspoon Vanilla
2 cup Powdered sugar.

Makes two 9inch round pans or one 9 x 13inch pan. Preheat oven to 325
degrees. Grease and flour pan or pans. Combine flour. sugar, baking powder,
baking soda, salt and cinnamon with mixer. Add shredded carrots, cooking
oil and eggs. Beat on low speed until blended. Beat 2 minutes on medium
speed. Bake 9inch rounds approximately 40 minutes. Bake 9 x 13inch pan
5060 minutes. Cool 10 minutes before removing cake from pan or pans. For
frosting cream together cheese, butter and vanilla. Gradually add sugar.
Beat until smooth.

NOTES : This is a TNT recipe. It's from my good friend, Cheryl Burns.
Keith loves carrot cake and he really likes this one. It's simple but the
heavy dose of oil makes it reeeeal moist.
Recipe by: Cheryl Burns Posted to TNT Prodigy's Recipe Exchange
Newsletter by Lou Parris lbparris@earthlink.net on Aug 18, 1997