CARROT CAKE

From the Lewis R. French

3 eggs, well beaten
2 cups sugar
1 cup vegetable oil
2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
2 tablespoons baking powder
3 cups grated carrots

Preheat oven to 350°. Mix eggs, sugar, and oil in a large bowl. In a separate bowl mix together the dry ingredients. Add the dry mixture into we mixture until just mixed. Fold in carrots. Pour into greased 11×7 inch cake pan and bake at 350° until center is done, about 45-50 minutes.

Cream Cheese Frosting

1/2 cup (1 stick) butter
1 8-ounce package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
grated rind of one lemon or orange (optional)Cream together butter and cheese. Fold in sugar. Add vanilla and zest. (Thin with a small amount of milk if necessary).