Carrot Cake

		--- POWDERS ---
2	cup	flour (1 white + 1 wheat)
2	cup	sugar (1 white + 1 brown)
1	tsp	baking powder
1	tsp	baking soda
1	tsp	salt
1	tsp	ground cinnamon
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		--- OTHER INGREDIENTS ---
3	cup	organic carrots, peeled & finely shredded
1	cup	canola oil, or vegetable oil
4		eggs
		--- CREAM CHEESE FROSTING ---
2	pkgs	(3 oz each) cream cheese
1/2	cup	butter
2	tsp	vanilla
4	cup	sifted powdered sugar

MIXING POWDERS Grease and lightly flour baking pan(s). Use two 8 x 1.5" or 9 x 1.5" round baking pans or one 13x9x2". In a mixer bowl stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. CONTINUING TO ADD Add carrot, canola oil, and eggs. Beat with electric mixer on low speed till combined. Beat on medium speed for 2 minutes. Turn into prepared pan(s). Bake in a 325° oven for 40 minutes till a toothpick comes out clean. (For 13 x 9" pans, bake 50-60 min.) Cool 10 minutes in pan(s) on wire rack(s). Remove if desired. Cool completely. CREAM CHEESE FROSTING In a mixer bowl, beat together the cream cheese, butter or margarine, and vanilla till light and fluffy. Gradually add the powdered sugar, beating till smooth.