By Britt Gillette 
Growing up, friends and family always raved about my mom's delicious carrot cake. As a child, the idea of eating a cake made from carrots seemed a little odd, but once I got past the initial apprehension, I too found her carrot cake to be one of my favorite desserts.
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Below is the exact recipe. I hope you enjoy it!
Mom's Delicious Carrot Cake Recipe
Ingredients:
(Cake)
2.0 Cups of Sugar
1.5 Cups of Vegetable Oil
2.5 Cups of Self-Rising Flour
3.0 Cups of Grated Carrots
4 Eggs
1 Teaspoon of Vanilla
1 Teaspoon of Baking Soda
2 Teaspoons of Cinnamon
(Icing)
8 Ounces of Original Kraft Philadelphia Cream Cheese
1 Stick of Margarine
1 Box of Powdered Sugar
1 Teaspoon of Vanilla
1 Cup of Chopped Peacans
Instructions:
Mix the sugar and vegetable oil in a large bowl. Add the eggs and vanilla, along with self-rising flour and cinnamon. Using a Kitched Aid or other mixing device, add the baking soda and carrots and mix until the batter is uniform. Pour batter into 3 round cake pans (makes 3 layers). Bake at 350 degrees for 30 minutes. Once done, put on racks to cool.
To create the icing, combine the cream cheese, margarine, powdered sugar, and vanilla, and mix until consistent. Add the chopped peacans and stir. Apply the icing in between layers and on the top and sides of the cake once the layers have cooled.
Finally, enjoy one of the finest tasting desserts ever created!
Britt Gillette is the author of 'The Dittohead's Guide to Adult Beverages' (Regnery 2005). He also educates people on the many benefits of Himalayan Goji Juice.
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