CARROT CAKE

2 cups white sugar
2 cups all purpose flour or cake flour
3 cups finely shredded carrots
1 1/4 cups vegetable oil
4 whole eggs
2 tsp baking soda
2 tsp vanilla extract
2 tsp ground cinnamon (I usually double)
pinch of salt

Mix dry ingredients together. Blend in oil, eggs, and carrots. Next add vanilla extract. Blend well. Coat 8 inch layer pans or 2 (8 inch) square pans with no stick cooking or baking spray.

Bake at 350 degrees F for 35 minutes to 1 hour. Check using the toothpick method.

ICING:
1 (8 oz) package of cream cheese (use name brand), softened
1/2 butter softened (do not use margarine)
1 pound of icing sugar
1 tsp vanilla extract ( use clear vanilla extract if you can find it)
1 tsp of orange juice

Blend cheese and butter. Add sugar, vanilla and orange juice. Icing only after cake is absolutely cold.

I usually freeze cake overnight and then icing it right away.

You may need to add a few more drops of orange juice if necessary while mixing.

Optional:
Add raisins or walnuts if you desire