Carrot Cake

This is the best carrot cake you will ever eat!

I have had serveral different versions of carrot cake but this one beats all of them by a mile. This is so, so moist and full of taste. Better the 2nd and 3rd day. Be sure to keep ingredients in your pantry to make this cake cause I promise it will be requested often.

• 1 1/2 heaping cups granulated sugar
• 1 cup canola or vegetable oil
• 3 eggs
• 2 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 4 or 5 large carrots shredded
• 1 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

Heat over to 350 degrees. Grease and flour a 9×13 pan. In a large bowl beat sugar, oil and eggs on low just until combined. (DO NOT OVER MIX). Add flour, cinnamon, baking soda, vanilla and salt, blend on low just until combined. (DO NOT OVER MIX). With a large spoon stir in shredded carrots, nuts, and raisins just until combined (DO NOT OVER MIX).

Pour into the prepared pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool until completely cooled and frost with cream cheese frosting. (Recipe below).

Cream Cheese Frosting:

•  8 ounce package cream cheese at room temperature
• 1 stick butter at room temperature
• 3 teaspoons 2%, whole, or evaporated milk
• 4 cups powdered sugar

Mix all ingredients together until smooth and creamy. Frost cake when cake is completely cool or the frosting will melt and the results will be poor.