Best Carrot Cake in the World

 My mom made this carrot cake often as we were growing up.

The Best Carrot Cake in the World

Note: I've made this with the specified dates many times, and it's good. I always find that the rest of the package of dates sits around for a while until I ultimately toss them out, so consider substituting raisins for the dates- you'll either have them on hand or use the raisins in more recipes. 

• 2 c flour
• 2 tsp baking soda
• 1 1/2 c oil (I use canola)
• 2 c sugar
• 1 tsp vanilla
• 1/2 c chopped dates (or raisins- see note)
• 1 tsp salt
• 2 tsp cinnamon
• 4 eggs, room temp
• 3 c shredded carrots (about 6-8 whole carrots, depending on their size)
• 1 c shredded coconut
• 1/2 c chopped nuts (I usually go for walnuts)

Preheat oven to 350. Grease a 9x13 pan. Mix flour, salt, soda and cinnamon. Beat oil and sugar in a separate mixing bowl. Add eggs one at a time, beating well after each. Add vanilla, then dry ingredients, blend. Stir in carrots, dates/raisins and nuts. Bake 1 hour. When completely cool, frost.

Frosting

• 1/2 c (1 stick) butter, softened
• 3 oz cream cheese, softened (note: I buy an 8 oz package and use half, or 4 oz)
• 1/2 tsp vanilla
• 2 1/2 c powdered sugar
• chopped nuts (I omit this)

Cream the butter and cream cheese together. Add sugar and vanilla, beat until fluffy.

My mom wrote out the recipe for me long ago