David Mullen’s Carrot Cake

Carrot Cake ingredients
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoons baking soda
2 teaspoons ground cinnamon
3 cups shredded carrots
1 cup vegetable oil
4 eggs at room temperature
Chopped walnuts optional for garnish

Icing ingredients
6 ounces soften cream cheese
1 stick soften butter
3 teaspoons of vanilla extract – more as needed
4 cups powdered sugar, sifted

Carrot Cake:
In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon.

In an electric mixer at medium speed combine carrots, oil and eggs.

Reduce speed to low and gradually add dry ingredients.

Pour batter into two prepared 9 inch round baking pans.

Bake at 350-degree oven for 30 – 35 minute or until toothpick comes out clean.

Icing:
With an electric mixer beat together cream cheese and butter until smooth, then add vanilla extract.

Lower the speed and gradually add powdered sugar one cup at a time, completely combining each time before adding the next cup. If needed add ½ teaspoon vanilla extract at a time until you get the consistency you want.