Sarah Meyer’s Carrot Cake

[nrode]

Sarah Meyer’s Carrot Cake

 1½ cups salad oil
 2 cups sugar
 4 eggs
 3 cups flour (less one tablespoon)
 2 teaspoons baking powder
 2 teaspoons baking soda
 2 teaspoons cinnamon
 pinch of salt…but only if you want to

 2 cups grated carrots
 1 cup chopped walnuts (optional)
 1 cup coconut (optional)

 Sift together dry ingredients…I just put it all in a bowl and use a whisk to mix it up.

 Mix oil and sugar with electric mixer.
 Add eggs one at a time, mixing well after each.
 Slowly add whisked/sifted ingredients.
 Add grated carrots, walnuts and coconut.
 Pour into a greased tube or bundt pan…if the pan is teflon spray with Pam…if pan is not teflon coated grease and flour.
 Bake at 375 for 1 hour

Cream Cheese Frosting

 1 8 oz package of softened cream cheese (Philly Brand is best)
 1½ cups powdered sugar
 1 teaspoon pure vanilla extract

 Mix softened cream cheese with electric mixer til creamy. Add powdered sugar and vanilla slowly, blend til creamy.

 Frost cake while cake is still slightly warm. Mmmgood!