2 1/2 cups all purpose flour
1 teaspoon salt
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
3 cups grated carrots, pressed dry
1 1/2 cups vegetable oil
8 ounces cream cheese
2 teaspoons vanilla
1 stick of unsalted butter, softened
1 box of powdered sugar
- Preheat the oven to 350°. Grease and flour, two 9 inch round cake pans. Sift together the flour, salt, sugar, soda and cinnamon. Add the eggs, carrots and oil and stir until well combined.
- Bake for 35 minutes or until done. Remove from oven and allow to cool on a rack for 30 minutes. Remove the cakes from their pans and allow to cool completely.
- For the frosting: cream the cream cheese and butter together until smooth. Add the vanilla. Then slowly add the powdered sugar and stir until well combined.
- Once the cake is cooled, place it on your serving place and frost.