1 Cup Flour
¼ tsp Salt
1 tsp Baking Soda
1 tsp Cinnamon
1 Cup Sugar – Granulated
¾ Cup Vegetable Oil
2 ½ Cups Shredded Carrots
4 oz Cream Cheese
¼ Cup (1/2 Stick) Butter
1 Cup Confectionary Sugar
¼ tsp Cinamon
¼ tsp Nutmeg
1 Tbl Sugar - Granulated
Preheat oven to 325 Degrees.
Wash peel, and shred carrots.
Grease and flour 8 x 8 baking pan.
In a small bowl, combine flour, sugar, salt, baking soda, and cinnamon.
Add Oil and Eggs. Mix thoroughly until combined.
Add Carrots. Mix until completely combined.
Pour batter into prepared pan.
Bake for 40-45 minutes or until toothpick comes out clean.
Let the cake cool to room temperature.
For frosting: in a small bowl, using an electric beater, combine cream cheese and butter. The add in Sugar and beat well.
Frost cake and serve. Optional: sprinkle with cinnamon, nutmeg sugar mixture.