CARROT CAKE

3 c. raw carrots, grated
2 c. sugar
3 tsp. cinnamon
2 tsp. vanilla
2 c. flour
4 eggs
1 1 2/ c. oil
2 tsp. baking soda
1 tsp. salt
--FROSTING:--
1 (8 oz.) pkg. cream cheese, soft
1/4 lb. butter, soft
16 oz. 10X sugar
Cream sugar and eggs. Add oil, carrots and dry ingredients. Bake in 3 greased
and floured 10 inch round baking pans for 30 minutes or until center springs
back. Blend frosting ingredients until smooth. Spread generously when cake is
cool. Store in refrigerator. Serves 12.