Carrot Cake with Cream Cheese Frosting

Delicious!

• 1 cup white sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1/2 teaspoon salt
• 1 1/3 teaspoons baking soda
• 1 1/3 teaspoons cinnamon
• 1 1/3 cups flour
• 1 teaspoon vanilla
• 2 cups grated carrots
• 2 teaspoons water
• 1/3 cup chopped dates

1. Cream together sugar, vegetable oil, eggs and salt.
2. Add dry ingredients and mix to incorporate.
3. Add vanilla and grated carrots. Mix well.
4. Finely chop dates into a small microwave bowl and add the water. Heat for 45 seconds. Remove and mash with a fork. You may need to heat just a few more seconds if they are not soft. 
5. Add softened dates to the carrot mixture. 
6. Pour batter into a greased 9x13 pan. Bake in 300ºF oven for 1 hour. 

Cream Cheese Frosting:

• 8 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla

1. Beat all ingredients together very well until you have a whipped smooth frosting. 
2. Frost completely cooled cake. 

This cake keeps well in the refrigerator for 3-4 days, and freezes very well. A great dessert to have on hand in the freezer.