Carrot Cake

This is my FAVORITE Carrot Cake recipe. It is so versatile... the same recipe can be used to make a sheet cake, a 2-layer cake or 24 cupcakes. The frosting pipes perfectly, so is ideal if a decorated cake is needed. The recipe can be easily halved to make a smaller cake. And it is an extremely moist cake.

• Ready In: 1 hr 10 mins
• Yields: 1 cake

Ingredients

• Cake

• 2  cups plain flour
• 2  teaspoons baking soda
• 1  teaspoon salt
• 2  teaspoons cinnamon
• 2  cups sugar
• 1 1⁄2 cups  corn oil
• 4  eggs
• 3  cups  finely grated carrots

• Icing

• 8  ounces cream cheese
• 1⁄4 cup margarine
• 4  cups powdered sugar
• 1  teaspoon vanilla extract
• 1  cup  nuts (optional)

Directions

1. Preheat oven to 350 degrees F.
2. Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
3. Mix dry ingredients together.
4. Add oil, blend well.
5. Add eggs one at a time.
6. Blend after each.
7. Add carrots and blend.
8. Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
9. Remove from oven, cool and frost.
10. To prepare the icing: Soften Margarine and cream cheese.
11. Mix well.
12. Add sugar and vanilla.