this is for the gumpy girl

... and anyone else who likes carrot cake.

Carrot Cake

from Better Homes and Gardens New Cookbook

4 eggs, beaten

2 cups all purpose flour

2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

3 cups finely shredded carrot (lightly packed)

3/4 cup cooking oil

Allow eggs to stand at room temperature for 30 minutes.

Preheat oven to 350 degrees. Grease a 9x13 pan.

In a large bowl stir together flour, sugar, baking powder, salt, and baking soda. Set aside.

In another bowl combine eggs, carrot, and oil. Add egg mixture to flour mixture. Stir until combined. Pour batter into prepared pan.

Bake for 30-35 minutes, or until a toothpick inserted in middle comes out clean. Cool on wire rack until completely cool. Leave cake in pan. Frost with Cream Cheese frosting.

Cream Cheese Frosting

from Better Homes and Gardens New Cookbook

4 ounces cream cheese, softened

1/4 cup butter, softened

1 teaspoon vanilla

3 to 3 1/2 cups powdered sugar

In an electric mixer, beat cream cheese, butter, and vanilla on medium speed until light and fluffy. Beat in powdered sugar a cup at a time, until it reaches spreading consistency. This frost the top of one 9x13 cake. Store frosted cake in refrigerator.

i made this for potluck on Sunday and it was a hit!

sorry it is all smashed together. blogger won't let me fix it.