Carrot Cake – 2 Pans

For the cakes:

Preheat oven to 340 F.

In a large mixing bowl, mix together the sugar, oil and eggs.

In another bowl, stir together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Add this into the mixing bowl along with the milk and carrots. Mix well.

Pour into 2 greased and floured pans: a 13×18 (cookie sheet) pan and a 9×13 pan, or two 9×13 pans if you like taller cakes. Bake for 30-35 minutes or until until done.

Cool and ice with cream cheese icing.

For the icing:

Beat together the softened cream cheese and butter. Add the vanilla and powdered sugar and mix until combined and fluffy.