Moist Carrot Cake from Scratch

Kitchen Chaos Carrot Cake 

(With Cream Cheese Icing)
Ingredients:
2 cups sugar
1 1/4 cup vegetable oil
4 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
3 cups finely grated carrots
Directions: Turn the oven on to 350 degrees. Now, grab a large bowl, blend together the sugar and oil. Make sure to blend well, before adding in the eggs and vanilla.
In a separate bowl, mix together the dry ingredients and then fold into the first bowl. Then stir in the carrots. Pour the batter into a greased 9x13-inch baking pan and bake for about 50 minutes to an hour or until toothpick comes out clean.
Cream Cheese Icing
1/4 cup cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1-1/2 cups icing sugar
In bowl, blend the cream cheese and butter add vanilla. Blend in the sugar in two parts and mix until smooth.
Enjoy!!

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