Carrot Cake

Preheat oven to 350

Sift together:
	2C flour (can be made with ½ whole wheat and ½ white for a healthier cake)
	2C sugar
	2t baking soda
	1t salt
	3t cinnamon

Beat in separate bowl:
	 4 eggs
	1C oil

Add (to wet ingredients):
	4C grated carrots (Approximately 8-9 carrots)
	½C chopped pecans (or walnuts)
	Dry ingredients (stir until just combined; do not over mix)

Bake for 30 minutes in two 8 inch round pans or 45 minutes for one 9x13 inch pan
	*remember to grease and flour pans 


Cream Cheese Frosting:

Mix well:
	8oz. cream cheese
	4T butter
	2t vanilla
	1C powdered sugar

Use the frosting to ice cake(s) after they have cooled.  


Guff Cooks: *This recipe doubles as a great breakfast treat.  Prepare
the cake batter as described, but cook in a loaf pan (50 minutes) and
forget about the frosting.  If made this way, I strongly recommend
using ½ whole wheat and ½ white flour.  Also try adding ½ cup raisins.