Carrot Cake

This is my favorite carrot cake recipe. I like that it's made in a tube pan: no fussing with layers. If you're going to do a carrot cake from scratch, you might as well spring for homemade icing, too. I made this for my husband's birthday cake this year.

• 1 1/2 cups oil
  
• 4 eggs
  
• 2 cups sugar
  
• 2 cups flour
  
• 2 teaspoons cinnamon
  
• 2 teaspoons baking powder
  
• 2 teaspoons baking soda
  
• 2 1/2 cups grated carrots
  
• 1 cup nuts (optional)
  

Combine first three ingredients. Mix dry ingredients together, add to sugar mixture. Fold in nuts, if desired. Pour into greased and floured tube pan, bake at 350 for 50-60 minutes. Remove from pan and cool before frosting.

Cream cheese frosting

• 8 oz cream cheese
  
• 1 stick butter
  
• 1 teaspoon vanilla
  
• 4 cups powdered sugar
  
• 1-2 tablespoons milk
  

Soften cream cheese and butter, beat until creamy.  Add vanilla.  Gradually beat in powdered sugar.  Add as much of the milk as needed, until frosting is desired consistency. Note: this makes a bit more frosting than needed for the cake.  About enough for a pan of brownies.