I love this recipe. The cake is very simple — no raisins or nuts — but it's light and moist and really flavorful.
For the cake:
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
4 eggs
1 cup oil
4 cups grated carrots (I used about 3 1/3, as I ran out. It works fine.)
Stir together the flour, sugar, baking soda and cinnamon in a medium bowl.
In a large bowl, beat the eggs until they're frothy. Slowly add in the oil. Gradually add in the flour mixture, stirring until smooth. Fold in the carrots.
Bake at 350 degrees for 30 minutes. (That's for a sheet cake, like I made. For two pans, lower the baking time slightly.)
For the icing:
4 tablespoons butter, softened
1 8-oz. package of cream cheese (low fat works fine)
powdered sugar
touch of milk
1 teaspoon vanilla
I kind of improvised here. Cream the butter and cream cheese together, and add in the vanilla. Gradually add in 1/2 cup of powdered sugar at a time, until you've reached your desired texture and sweetness. Use a splash of milk if you need to. Smooth icing over the cooled cake and ... eat.
You can also look at photos of the cake on my blog:
http://whiskwriterepeat.blogspot.com/2009/07/carrot-cake-with-cream-cheese-icing.html.
