Ok, ok.....

first, seriously, the best darned carrot cake recipe you'll ever try.
Do the confetti version (half carrot, half zuccini), I NEVER put in nuts,
and raisins, only a bit of the time (usually I use golden raisins, too)

CARROT CAKE
THIS IS THE BEST EVER CARROT CAKE RECIPE!
FROM SIGNE NOLAN

 2 cups flour
 2 cups sugar
 4 teaspoons baking powder
 2 teaspoons cinnamon
 1 teaspoon salt
 3 cups grated carrots (or half carrots, half zucchini)
 1 to 1 ½ cups vegetable oil (some carrots are dry)
 4 eggs, slightly beaten
 2 teaspoons vanilla
 optional
         ½ cup chopped nuts
         ½ cup raisins

1. Preheat oven to 350° F 
2. Sift together dry ingredients
3. Add carrots, mix 'til well coated
4. Make well in center and add oil, eggs, & vanilla
5. Add nuts &/or raisins as desired
6. Pour into well greased & floured 9x13 pan (or 2 8-inch round cake
pans)
7. Bake 45-55 minutes 'til toothpick clean 
(round pans, 40 minutes)
8. Remove , cool, frost with CREAM CHEESE FROSTING

Makes great muffins, too! Shorten cooking time accordingly - 15 minutes
for mini-muffins, about 30 for full sized. Serve with cream cheese
frosting for a spread.

CREAM CHEESE FROSTING
FROM SIGNE NOLAN

 6 ounces cream cheese, softened 
  (note "lite" cream cheeses substitute just fine)
 1/3 to 1/2 cup butter, as required for texture
 1/2 pound powdered sugar
 2 teaspoons vanilla

Cream ingredients, adding sugar (& additional butter) a little at a time
until spreading consistency.

Enough to frost on 9x13 cake or 2-layer 8" round cake.

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