Carrot Cake Recipe
2 cups granulated sugar
2 cups self rising flour
1 cup vegetable oil
4 large eggs
2 tsp. cinnamon
3 cups carrots, grated
1 package (16 oz.) confectioners’ sugar
8 tbsp. butter, softened
8 oz. cream cheese, softened
2 tsp. vanilla extract
1/4 cup carrot, shredded
Preheat oven to 350°F. Grease and lightly flour two 9 inch cake pans.

In large bowl, combine granulated sugar, flour, vegetable oil, eggs and cinnamon. Beat with electric mixer on medium speed until blended. Stir in grated carrots.

Spoon into cake pans. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Cool on wire racks completely.

For frosting: In medium bowl, beat confectioners’ sugar, butter, cream cheese and vanilla extract with electric mixer until frosting is spreadable. Spread between layers and over top and sides of cake. Sprinkle with shredded carrot.