Last Friday night I whipped up this Carrot cake as a test for Easter weekend and it was gone by Sunday.  I can cook but baking is more challenging for me. This cake seems foolproof! It is moist, simple and delicious. I made a 2-layer cake, but you could do 3 or even a sheet cake.  Enjoy! (PRINT RECIPE)


2 cup sugar (I do ½ white ½ brown)
1½ cups vegetable oil
4 eggs
2 teaspoons cinnamon
1 dash of nutmeg
2 teaspoons baking soda
1 teaspoon salt
2 cups flour
3 cups grated carrots
1 small cream cheese package
1 stick butter
1 box powdered sugar
1 Teaspoon vanilla

Preheat oven to 350 degrees. Combine sugar, oil and eggs. Cream well. Sift dry ingredients. Using a spoon, add dry ingredients alternately with carrots. Pour into 2-3 prepared pans. Bake 350 for 30 minutes. Cool completely before frosting!

For the frosting, combine all ingredients well!