Ingredients

• 2 cups all-purpose white flour
• 1-3/4 cups granulated sugar
• 1 cup cooking oil
• 4 large eggs
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 2 teaspoons vanilla (divided use)
• 2 tablespoons skim milk
• 3 cups carrot, grated
• 8 ounces cream cheese
• 1/4 cup butter
• 1 cup powdered sugar

Preparation

1. Heat oven to 350° F.
2. Grease a 9″ x 11″ baking pan.
3. In a large bowl combine flour, sugar, baking soda and cinnamon. Add oil, eggs, 1 teaspoon vanilla and skim milk; blend until smooth. Stir in grated carrot.
4. Pour batter into pan and bake for 45 to 60 minutes until done.
5. Cool cake completely. 
6. To make icing, cream the butter, cream cheese, confectioner’s sugar and 1 teaspoon vanilla together until smooth. Spread over top of cooled carrot cake.
7. Cut and serve.

Helpful hints

• Confectioner’s sugar is also known as powdered sugar.
• To check for doneness, insert a knife into the cake.  If it comes out dry, the cake is done.
• 1 pound of untrimmed carrots yields approximately 3 cups shredded carrots.