Sister Kara’s Carrot Cake
*3/4 Cup Oil
*1 Cup Sugar
*3 Eggs
*1 1/2 Cups Flour
*1/2 TSP Salt
*1 1/2 TSP Baking Soda
*1 1/2 TSP Cinnamon
*2 Cups shredded Carrots
Icing:
*8 oz Package Cream Cheese, room temp
*1/4 Cup Butter, room temp
*2 1/2 Cups Icing Sugar
*2 TSPVanilla Beat together oil and sugar. Add eggs beating in one at a time. Add dry ingredients and beat all together. Fold in carrots and bake in a greased 9×13 or bundt pan for 1 hour. For icing beat softened butter and cheese. Add sugar and vanilla and beat again. Spread on cooled cake.
