Easy Carrot Cake

I know there are lots of fancier carrot cake recipes out there but when any of the gals in the family have the desire to make one, this is the recipe we use. I found this in a weekly recipe insert in our local paper one day. I can't recall her name but the woman who shared this recipe said she had worked for a college I think and they made these cakes in huge sheets to serve to the students so I knew I had to give it a try ! And I'm so glad I did. And thankful to her for sharing. It was the cake my daughter wanted for her bridal shower party and it was the cake we served at her son's first birthday party. And every time we make it we get wonderful remarks like "It's the best cake I ever had!" or something to that effect. There is something better about this frosting than most cream cheese frosting too but I don't quite really know what unless it's the amount of butter.

The 2 most important things to remember if you make this is; 1. You really need to chill the cake several hours after you frost it to firm up the cream cheese and butter in the frosting and 2. Is that you of course have to share it with your friends !!!! lol


Mix in a large bowl:

3 cups shredded carrots(I like to use my food processor for this job, it's speedier)
1+1/2 cups canola oil
2 cups sugar
4 beaten eggs
Add:
2 cups flour
2 tsp. cinnamon
1/2 tsp salt
2 tsp. b. soda
1/2 cup raisins and or 1/2 cup chopped walnuts if desired can be added although the recipe doesn't actually call for them if you chose to.




Blend well and pour into a greased 9x 13 pan and bake at 350 for 45 minutes or until toothpick comes out clean. Cool completely to frost.

Cream Cheese Frosting

1 8oz. softened Philadelphia cream cheese
1/2 stick softened butter
2 tsps. vanilla
3/4 cup confectionery sugar

Beat this on high speed till sugar is dissolved well. Frost cake and add any decorations. Chill several hours before serving.