carrot cake

Ingredients:

3 cups grated carrots
2 cups all-purpose flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
4 eggs, well-beaten
1 1/4 cups vegetable oil
1 tsp vanilla extract
cream cheese frosting (see recipe)

Combine first 7 ingredients; stir in eggs, oil and vanilla extract, mixing well. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 mins or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 mins; remove from pans and let cool completely on wire racks. Spread cream cheese frosting between layers and on top of cake.

For carrot cupcakes: Bake at 350 degrees for 20 mins.