Carrot Cake - cooking recipe

Ingredients

Cake
2 cups plain flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups corn oil
4 eggs
3 cups finely grated carrots
Icing
8 ounces cream cheese
1/4 cup margarine
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup nuts (optional)

Preparation

Preheat oven to 350 degrees F.
Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
Mix dry ingredients together.
Add oil, blend well.
Add eggs one at a time.
Blend after each.
Add carrots and blend.
Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
Remove from oven, cool and frost.
To prepare the icing: Soften Margarine and cream cheese.
Mix well.
Add sugar and vanilla.