2 cups all-purpose flour
2 cups sugar
1 teaspoon Clabber Girl Baking Powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup cooking oil
4 beaten eggs
3 cups finely shredded carrots
Cream Cheese Frosting (see recipe, below)
Grease and lightly flour two 9×1 1/2-inch round baking pans. Set pans aside.
In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and cinnamon. Add cooking oil and eggs. Beat with an electric mixer on low to medium speed about 30 seconds or till combined. Stir in carrots. Spread batter in the prepared pans.
Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the centers comes out clean. Cool in pans on racks for 10 minutes. Remove cakes from pans; completely cool on racks. Frost with Cream Cheese Frosting. Store in the refrigerator. Makes 12 to 15 servings.
Carrot Cake with Pineapple:
Prepare as above, except stir in one 8 1/4-ounce can undrained crushed pineapple and 1/2 cup coconut with the shredded carrots. Bake about 40 minutes.
Carrot Cake with Raisins and Nuts:
Prepare as above, except stir in 1/2 cup raisins and 1/2 cup chopped walnuts with the shredded carrots.
Cream Cheese Frosting:
In a large mixing bowl, using an electric mixer on medium to high speed, beat two 3-ounce packages cream cheese, 1/2 cup softened margarine or butter, and 2 teaspoons vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 more cups powdered sugar until spreading consistency. Makes about 3 cups.