Zesty Carrot Cake

This moist cake is packed with fresh carrots and tasty spices, topped with a light and cool cream cheese frosting.

4 eggs

1 ¼ cups vegetable oil

2 cups white sugar (I usually do much less)

2 tsp vanilla extract

2 cups flour

2 tsp baking soda

2 tsp baking powder

½ tsp salt

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

3 cups grated carrots

Frosting

½ cup softened butter

8 oz softened cream cheese

4 cups confectioner sugar (I like to use less)

1 tsp vanilla extract

To make cake:

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Feel free to bake in 2 round pans and use a portion of the frosting for the filling.

2 In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.

3 Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Note: Leftovers store great in the fridge.

To make frosting:

4 In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Store leftovers in fridge.