Carrot Cake and Cream Cheese Frosting

Carrot Cake

3 cups carrots (finely grated with food processor)
1 1/2 cups oil
4 eggs (unbeaten)
2 cups flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda

Mix carrots, oil, and eggs. Add dry ingredients gradually. Place in greased and floured cake pans (3 8×8, 1 9×13, 4 mini loaf pans, etc.). Bake at 350 for 35-40 minutes (for 3 8×8), 25-30 mins. (for 9×13), etc. Cool for 10 minutes, then remove cake from pan.

Cream Cheese Frosting

8 oz cream cheese (softened at room temp)
1 stick butter, softened at room temp
1 lb. powdered sugar
2 tsp. vanilla

Cream butter and cream cheese together. Gradually add powdered sugar and vanilla. Mix until smooth and creamy.

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