Carrot Cake with Cream Cheese Frosting

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carrotcake

My daughter brought this recipe home from Camp Shira a few summers ago and it has become my husband’s specialty. He’s willing to make it for almost any occasion – just ask him!

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups sugar
1-1/2 cups oil
4 eggs
3 cups grated carrots

Preheat oven to 350 degrees. Mix dry ingredients, then add oil, eggs and carrots. Pour into greased 9 x 13-inch pan or 2 round 8-inch pans. Bake for 30 to 45 minutes, depending on which pans you use. If you using round pans, cool, then turn out onto wire rack. Cake can remain in 9 x 13. Frost when cool and keep refrigerated. For two round pans, frost in middle and then top and sides. For 9 x 13, frost across the top.

Cream Cheese Frosting:

8 ounces cream cheese (can use tofutti cream cheese if you want to keep it pareve)
1 stick margarine
1 pound powdered sugar
2 teaspoons vanilla

Beat all ingredients together and frost cakes.

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