Cheryl's carrot cake

 
                                CHERYL'S CARROT CAKE
 
 Recipe By     : Cheryl Burns 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 2-Tnt                            A-Ok
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CAKE
    2      cups          flour
    2      cups          sugar
    1      tsp.          baking powder
    1      teaspoon      baking soda
    1      tsp.          salt
    1      tsp.          cinnamon
    3      cups          carrots -- finely shredded
    1      cup           cooking oil
    4                    eggs
                         FROSTING
    3      ounces        cream cheese
      1/4  c.            butter
    1      tsp.          vanilla
    2      c.            powdered sugar.
 
 Makes two 9-inch round pans or one 9 x 13-inch pan.  Preheat oven to 325
 degrees.  Grease and flour pan or pans.  Combine flour. sugar, baking
 powder, baking soda, salt and cinnamon with mixer.  Add shredded carrots,
 cooking oil and eggs.  Beat on low speed until blended.  Beat 2 minutes on
 medium speed.  Bake 9-inch rounds approximately 40 minutes.  Bake 9 x
 13-inch pan 50-60 minutes.  Cool 10 minutes before removing cake from pan
 or pans.
 For frosting cream together cheese, butter and vanilla.  Gradually add sugar.
 Beat until smooth.
 
 
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 NOTES : This is a TNT recipe.   It's from my good friend, Cheryl Burns.
 Keith loves carrot cake and he really likes this one.  It's simple but the
 heavy dose of oil makes it reeeeal moist. 
 Lou Parris
 lbparris@earthlink.net