Recipe: Young and the Restless Carrot Cake

Young and Restless Carrot Cake (Lauralee Bell)

2 cups Flour
1 teaspoon Salt
4 Eggs
1 1/2 cups Oil
2 teaspoons Baking soda
2 cups White sugar
1 teaspoon Cinnamon
3 cups Carrots -- grated

ICING
1 package Cream cheese -- soften (8 oz)
1/2 cup Butter -- melted
2 teaspoons Vanilla
1 package Powdered sugar

Cake: Mix all dry ingredients together. Add oil, eggs, and carrots. Bake in 3 9-inch pans for 30 to 35 minutes at 350 degrees. Cool 30 minutes and then add icing.

Icing: Mix ingredients together until smooth and spread on cake. Garnish with chopped pecans or carrots curls (optional).