Moist Carrot Cake

Ingredients:

1 1/2 c. unsifted all-purpose flour
3/4 c. sugar
1/2 c. packed brown sugar
1 1/4 tsp. baking soda
2 tsp. cinnamon
3 eggs
2 c. grated raw carrots
1 1/2 tsp. vanilla
1/2 tsp. salt
3/4 c. vegetable oil
1/2 c. walnuts (if desired)

Directions:

Combine flour, sugar, brown sugar, baking soda, cinnamon and salt in large bowl. Beat eggs, oil and vanilla in small bowl. Add to dry ingredients and blend. Stir in carrots and walnuts (if desired). Pour into greased and floured 13x9x2 inch pan. Bake at 350 degrees for 35-40 minutes or until toothpick inserted in middle comes out clean. Cool and spread with frosting.

Frosting:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter
2 c. powdered sugar
1 tsp. vanilla

Cream cheese and butter until light and fluffy. Slowly beat in powdered sugar until smooth. Stir in vanilla.