Ingredients
Dry:
2 cups flour AP
2 cups granulated sugar
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
Wet:
2 lbs. shredded carrots
4 eggs
1 cup canola oil
Easy Cream Cheese Frosting
1 lb. box of 10x sugar (powdered sugar)
1 stick of real unsalted butter (room temperature)
8 oz. of cream cheese (room temperature)
1 cap full of vanilla
Preparation
Preheat oven to 350 - slightly less
Whisk all dry ingredients in a large bowl
Add wet ingredients Mix all ingredients well by hand- until mixture is wet.
Spray pans with non-stick spray and divide batter evenly.
Bake 35+ minutes until top of cake is dry (not shiny) and sides of cake are pulling away from pan.
Easy Cream Cheese Frosting Blend butter and cream cheese together, scrape down sides of bowl and blend again. Turn off machine and add 10x sugar and vanilla. Blend on low until really whipped!
