This recipe came from my mom, a.k.a. Grandma Cookie. When my mom and dad were married back in 1970 my great grandma gave them a church cookbook and this was a recipe in it. I have changed a few things by adding some ingredients and lightened it by replacing half of the oil with applesauce. You won't miss the extra oil because this is a super moist and tasty cake. It also makes fabulous cupcakes.
Preheat oven to 350. Sift the flour, sugar, baking soda and powder, cinnamon, and salt into a mixing bowl.
Add the oil, applesauce, and eggs. Mix until incorporated. Fold in the grated carrots.
Grease 2- 9" or 10" pans (could use one 13"x9" as well). Cut out parchment paper to cover the bottom of the pan and line the bottom with parchment then grease again. Sprinkle a little flour in the pan and shake pan to cover with flour. Divide the batter between pans.
Bake for approximately 35 minutes (until toothpick inserted in middle comes out clean) when using 2 round pans, additional time may be necessary for using 13x9" pan.
**you have to take into consideration TYPE of pan (glass, dark, etc) and SIZE (2-8" or 9" or 9X13") when baking anything! Also, not every oven is the same...the temperatures can be off (too high or low) or you can use convection which will also often change cooking times. Please use this as a guideline and check your cake every so often. I usually check mine around 1/2 hour and then every 5 minutes after that.
To make the frosting, blend cream cheese with butter until smooth. Blend in vanilla, salt, and powdered sugar. Fold in nuts if using.
Wait until the cake is completely cooled and then frost.
**I like to use a little cinnamon or nutmeg occasionally in my frosting. Also, I like to toast coconut and use it while decorating.