Joan'S Pennsylvania Dutch Carrot Cake - cooking recipe

Ingredients

2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking soda
4 large eggs
1 cup corn oil or 1 cup canola oil
3 cups freshly grated carrots
Icing
4 ounces cream cheese, at room temperature
1/2 cup sweet unsalted butter, at room temperature
1 (1 lb) box powdered sugar
2 teaspoons pure vanilla extract

Preparation

Combine sugar,flour,cinnamon,salt,and baking soda together in a large mixing bowl.
Add eggs, oil, and carrots and beat with an electric mixer for 2 minutes, scraping down sides to make sure everything get moistened together.
Pour into greased, lightly floured 9x13\" metal cake pan.
Bake at 350 F for 55-60 minutes, or until a toothpick tests clean.
Cool completely before frosting.
To prepare icing: beat together all ingredinets for 2 minutes using an electric mixer, then spread generously over cooled cake.