Carrot Cake

Helen Averett

1 c oil
2 c sugar
4 eggs
2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp vanilla
2 c flour
3 c finely grated carrots

With an electric mixer, mix oil and sugar until well combined. Add eggs and beat until mixture is light and fluffy. Add cinnamon and vanilla and mix well. Add baking soda and flour and mix, scraping down the sides of the bow as necessary. Add carrots and mix until carrots are evenly distributed. Pour into a greased 9x13 pan and bake at 350 °F for 50 minutes. (Top may look not quite set, but if a toothpick comes out clean it's done.) Let cool, then frost with cream cheese frosting.