Carrot Cake

3 c freshly grated carrots (approximately 4 large)
4 eggs
2 c sugar
1 ½ c oil
2 t baking soda
½ t salt
2 c flour
1 t vanilla
1 t cinnamon  

In electric mixer:  carrots, eggs, sugar, oil.  Beat well.  Add rest and mix well.  Two 9” round pans.  350’ 45-50 mins. 

Lemon Cream Cheese Icing

1/2 cup powdered sugar
3-ounces cream cheese
2 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon vanilla extract
1/4 cup whipping cream

Beat cheese and cream together, add rest.

Note:  I have modified the icing recipe slightly (surprise, surprise):  doubled the amount of cream and cheese, and didn’t have a lemon so no juice/peel…  it was still delicious!