Sarah Meyer’s Carrot Cake

 1½ cups salad oil

 2 cups sugar

 4 eggs

 3 cups flour (less one tablespoon)

 2 teaspoons baking powder

 2 teaspoons baking soda

 2 teaspoons cinnamon

 pinch of salt…but only if you want to

 2 cups grated carrots

 1 cup chopped walnuts (optional)

 1 cup coconut (optional)

 Sift together dry ingredients…I just put it all in a bowl and use a whisk to mix it up.

 Mix oil and sugar with electric mixer.

 Add eggs one at a time, mixing well after each.

 Slowly add whisked/sifted ingredients.

 Add grated carrots, walnuts and coconut.

 Pour into a greased tube or bundt pan-or cup cakes…if the pan is teflon spray with Pam…if pan is not teflon coated grease and flour.

 Bake at 375 for 1 hour Cream Cheese Frosting

 1 8 oz package of softened cream cheese (I use Organic Valley Cream Cheese)

 1½ cups powdered sugar

 1 teaspoon pure vanilla extract

 Mix softened cream cheese with electric mixer til creamy. Add powdered sugar and vanilla slowly, blend til creamy.

 Frost cake while cake is still slightly warm. Mmmgood!