Carrot Cake with Cream Cheese Frosting

1. Preheat oven to 350 F. Mix dry ingredients together in a large bowl. Add oil and carrots and mix to combine. Add one egg at a time and beat well after each egg.

2. Pour the batter into a greased 9×13 inch pan. Put the pan into the preheated oven and bake for 50 minutes. Let cool completely before frosting. (For 24 cupcakes, pour batter into greased or lined muffin tins. Fill about 3/4 of the way to the top and bake for about 12-15 minutes, or until tops have popped and spring back when you touch them.)

3. Put cream cheese, butter, and vanilla into a medium sized bowl and beat until creamy. Add powdered sugar. Spread frosting over cooled cake.

4. Refrigerate and eat cold for best taste!

Notes: It sounds weird to refrigerate this cake and eat it cold, but seriously, it’s a must. It gets so moist and yummy after sitting in the fridge overnight!