Recipe Name:	Carrot Cake with Cream Cheese Frosting	Difficulty:	Easy
Source:	Family recipe	Serving Size:	10
Ethnicity:	American	Comments:
Base:	Other	Moist, rich and delicious....but NOT low fat!
Course:	Dessert
Preparation Time:	30-60 Minutes

Ingredients: 2 Cup(s) Sugar 2 Cup(s) Flour 2 Teaspoon(s) Baking soda 3 Teaspoon(s) Cinnamon 1 Teaspoon(s) Salt 1 1/2 Cup(s) Vegetable Oil 4 Each(s) Large eggs 3 Cup(s) Shredded carrots 2 Each(s) Packages Philly cream cheese 1 Each(s) Butter (1 stick) 1 Cup(s) Confectioners sugar 1 Teaspoon(s) Pure vanilla extract

Directions: Remove cream cheese and butter from fridge to soften Preheat oven to 350 Grease and flour two 8-inch cake pans In food processor, grate carrots (approximately one small bag) Mix together sugar, oil, eggs and cinnamon Add flour, salt and baking soda, stir Add carrots, mix thoroughly Pour into two cake pans Cook for approximately 50 minutes. Done when toothpick comes out clean Cool in pans on wire racks for 15 minutes. Remove from pans and continue cooling until room temperature Frost with Cream Cheese Frosting (below) Cream Cheese Frosting In food processor, combine cream cheese, butter, confectioner's sugar and vanilla. Mix until thoroughly blended.