Carrot Cake

This is one of my favorite tried and true cake recipes. It's so delicious and the icing is really rich and creamy.  I wish I had gotten better photos, but I was taking this to someone's house for dinner so I couldn't just cut into it and show up with a partially eaten cake. This time ( the time that I took the photos) I made it as a layer cake, but I would HIGHLY recommend making it as a bundt cake. It's much better that way because it's way denser and holds together better.  Also, note that this is the kind of icing that doesn't thicken or firm up so it's best if you just pour it on top right before serving ( as you can see in the photos, I tried to make a layer cake and ice it with this recipe and it didn't look the prettiest ). The next time I make this I will do a long photoshoot and hopefully update these pics!

Carrot cake:
Recipe from " The Best of Bridge Cookbook."
Note: This is enough cake batter and enough icing for a bundt cake ( even though the picture is of a layer cake)

Cake:
2 c. sugar
1 1/2 c. oil
6 eggs
3 c. flour
4 c. finely grated carrots
1 tsp salt
2 2/3 tsp. baking soda
 1 tbsp. cinnamon

Beat together the oil and the sugar and then beat in the eggs one at a time. Combine the dry ingredients and then add them to the egg mixture, beating until blended. Mix in the grated carrots, careful not to over mix, and then pour the batter into a greased bundt pan. Bake for 45 minutes to an hour (or until a toothpick comes out clean) at 300 degrees Fahrenheit

Icing:
8 oz. softened cream cheese
1/4 c. softened butter
2 1/2 c. icing sugar
2 tsp vanilla.

Beat well and pour over the cooled cake right before serving.