Carrot Cake

Ingredients:
4 eggs
1 1/4 c. vegetable oil
1 c. white sugar
1 c. brown sugar
2 t. vanilla extract
2 c. flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
2 t. ground cinnamon
3 c. grated carrots

Frosting:
1/2 c. butter, softened
8 oz. cream cheese, softened
4 c. powdered sugar
1 t. vanilla extract

Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 9 X 13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar, and 2 t. vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.* Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. To make frosting: In a medium bowl, combine butter, cream cheese, and confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Alterations:
*If you make round cakes or cupcakes, baking time will vary.
Some people have added 8 oz. crushed pineapple, 1/4 t. nutmeg, or an extra teaspoon of nutmeg. For a slightly healthier alternative, substitute some or all of the vegetable oil with applesauce (i.e., 3/4 c. canola oil and 1/2 c. applesauce). Some people add pecans in the cake and on the top, though we don't like nuts so we omitted those.

Source:
www.allrecipes.com