Carrot Cake

Perfect for Easter, well actually anytime of year if you love cream cheese and carrot cake! They are my favorite. Butter Creme frosting doesn't touch the Cream Cheese frosting. And there are so many ways that you can change the flavor. On a chocolate cake try adding a little mint to it...YUM!

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt

2 teaspoons ground cinnamon
3 cups grated carrots

Cream Cheese Frosting

8 ounces cream cheese, softened
1 cup powdered sugar
1 Tablespoon vanilla extract
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon of cloves
1/4 cup milk
4 Tablespoons butter melted

Beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots(if the carrots are a little "watery" use that as well).Prepare a 9x13 pan with nonstick spray or butter and flour.Pour into prepared pan.
Bake 40 to 50 minutes or until a toothpick stuck in its center comes out clean.

Let the cream cheese sit out the time for baking the cake in a medium sized bowl. Blend until smooth and creamy, slowly add in the powdered sugar. Next add the spices and continue to blend. Then add in the melted butter. Next very slowly add in the milk. You may need a little more or a little less depending on the consistency that you want. I vary sometimes and add more to make more of a drissle and sometimes less for a thick yummy creamy frosting, just play with it.
Then enjoy!
I will add a picture soon, probably make for Christmas. Reminds me of Easter and they are both connected :).