• 3 Cups grated carrots (1 lb.)
• 2 Cups all purpose flour
• 2 tsp. CHINA or KORINTJE CINNAMON
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 4 large eggs
• 2 Cups sugar
• 1 Cup vegetable oil
• 1 tsp. PURE VANILLA EXTRACT
• 1 Cup chopped nuts or raisins (optional)

Preheat oven to 325°. Grease and flour a 13x9x2 inch baking dish, set aside. Peel carrots, chop off ends, grate finely, which is easiest using a food processor. Sift flour, CHINA CINNAMON, salt, baking soda and powder together, set aside. In a large mixing bowl, beat eggs until well blended. Add sugar, oil, carrots, and PURE VANILLA EXTRACT, mix well at medium speed. Add flour mixture and nuts or raisins (if desired). Blend on low speed until well mixed, pour into baking pan, place on middle rack in oven and bake for about 1 hour. Check for doneness at 55 minutes, cake should be browned and springy to the touch. Let cool completely before frosting.

• 1/3 Cup cream cheese
• 1/4 Cup butter (1/2 stick)
• 1 tsp. PURE VANILLA EXTRACT
• 2 Cups powdered sugar

Let cream cheese and butter come to room temperature. Blend thoroughly with PURE VANILLA EXTRACT, then beat in the powdered sugar at low speed. Spread over cake, serve.