CARROT CAKE

2 C. flour
2 C. sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt

Mix dry ingredients then add 1 1/2 c. cornoil and beat. Next add 4 eggs, one at a time. Beat well after each egg. Fold in 3 Cups of grated raw carrots. Pour in 9x13 pan. Bake 350 for 55 minutes.

FROSTING
1 - 3 oz. package of cream cheese
1/4 lb. butter (or margarine)
1 tsp. vanilla
2 C. powdered sugar

blend well and frost when the cake is cool