[CARROT CAKE]

INGREDIENTS:
3 cups shredded carrots
1 cups cooking oil
1 1/2 cups sugars
2 cups all-purpose flour
1 tsp. baking powder
4 eggs
1 tsp. baking soda
1 tsp. cinnamon

METHOD:
1. Preheat oven to 350 degrees F.
2. Grease and lightly flour two 9-inch cake pans (or one 13-by-9-by-2-inch baking pan). Set aside.
3. Combine flour, sugar, baking powder, baking soda and cinnamon in a large mixing bowl. Add grated carrots, oil and eggs. Beat with a hand mixer until combined.
4. Pour batter into prepared cake pans.
5. Bake 30 to 35 minutes (35 to 40 if using a 13-by-9-by-2-inch pan). Cake is done when a toothpick inserted in the middle of the cake comes out clean.
6. Cool cake for 10 minutes.
7. Remove cake from pans and cool thoroughly on a wire rack.
8. Frost with cream cheese frosting.
9. Cover cake and store in refrigerator.

[CREAM CHEESE]

INGREDIENTS:
1/2 cup softened butter
1 tsp. vanilla
4 1/2 cup powdered sugar (plus more, as needed)
6 oz. softened cream cheeses

METHOD:
1. Beat the cream cheese, butter and vanilla until light and fluffy.
2. Gradually add 2 c. of the powdered sugar, beating constantly.
3. Gradually beat in the rest of the powdered sugar until the mixture is spreadable.
4. Use immediately.