There's nothing better than fresh carrot cake with cream cheese frosting. A hint of cinnamon tops this easy recipe from Northern Michigan

Carrot Cake, Homemade and Delicious

2 c. flour
2 tsp. baking soda
1 tsp. salt
1 1/4 c. veg. oil
2 c. sugar
2 tsp. cinnamon
4 eggs
1 tsp. vanilla
4 c. shredded fresh carrots
1 c. chopped pecans

Cake Directions:
In medium mixing bowl conbine flour, baking soda, salt, and cinnamon, set aside. In large mixing bowl combine sugar, oil. Beat with wire wisk for 2 minutes, then add eggs, pecans, carrots and mix well. Add dry ingredients then mix with wooden spoon until most lumps are gone, don't overmix. Pour batter into greased glass or metal, round or square, baking pan. Smooth into pan and place in pre-heated oven at 350* for 45 minutes or until the toothpick tests dry. Let cool in pan on cooling rack.

1 8oz. cream cheese
1 stick butter or margerine
2 c. confetioners sugar
2 tsp. vanilla
1/2 c. chopped pecans or walnuts

In large mixing bowl, with an electric mixer, combine cream cheese, butter, and beat well until creamy, no lumps. Add vanilla and sugar. Low mixer speed to start until sugar is incorporated into mixture. beat on high until smooth and creamy. Frost cake when cooled, then sprinkle the nuts over the top of cake and enjoy!