Best Carrot Cake Ever!

Marti froze most of last year's carrot harvest to make Carrot Cake. Today she is mixing carrots, flour, sugar, eggs, and love, to make my favorite Amish Carrot Cake. Simple ingredients, simple process, simple cake with an amazing flavor profile and a smooth texture that melts in your mouth. Hungry yet?
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Marti’s Amish Carrot Cake
1 1/2 c sugar
1 c oil
3 eggs
2 c flour
2 t cinnamon
1 t baking soda
1 t baking powder
1/2 t salt
3 c shredded carrots

Frosting
1 8oz. Cream cheese, softened
2-3 T butter, softened
1 t vanilla extract
4 c powdered sugar

Preheat oven to 350 degrees.

Grease the bottom and sides of 13x9 cake pan and lightly flour

In a large bowl, beat sugar, oil & eggs until blended.

Add flour, cinnamon, soda, baking powder, vanilla, and salt. Blend until smooth.

Stir in carrots and pour into prepared pans.

Bake 40-45 min until done and let cool.

Mix frosting ingredients until smooth, and frost the cake when cooled. Store in refrigerator.