Carrot Cake

Emily helped make carrot cake for Natasha's shower. Here is the recipe for my family's favorite dessert:

Carrot Cake
1 1/2 cups sugar
1 cup canola oil
3 eggs
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots

Heat oven to 350. Grease and flour 9x13 pan. Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots; beat 1 minute. Stir in carrots. Pour into pan. Bake about 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack and then frost with cream cheese frosting.

Cream Cheese Frosting

1 package cream cheese (8 ounces), softened
1 cube butter, softened
1 teaspoon vanilla
4 cups powdered sugar

Blend cream cheese and butter, stir in vanilla, stir in powdered sugar; beat until smooth.