Carrot Cake with Cream Cheese Frosting

1 C white sugar
3/4 C vegetable oil
3 eggs
1/2 tsp salt
1 1/3 tsp baking soda
1 1/3 tsp cinnamon
1 1/3 C flour
1 tsp vanilla
2 C grated carrots
2 tsp water
1/3 C chopped dates

Cream Cheese Frosting:
8 oz cream cheese, room temperature
1/2 C butter, room temperature
2 C powdered sugar
1 tsp vanilla

For Cake: Cream together sugar, vegetable oil, eggs, and salt. Add dry ingredients and mix to incorporate. Add vanilla and grated carrots. Mix well. Finely chop dates into a small microwave bowl and add the water. Heat for 45 seconds. Remove and mash with a fork. You may need to heat just a few more seconds if they are not soft.  Add softened dates to the carrot mixture.  Pour batter into a greased 9 x 13-inch pan. Bake in a 300-degree oven for one hour.

For Cream Cheese Frosting: Beat all ingredients together very well until you have a whipped smooth frosting.  Frost completely cooled cake. This cake keeps well in the refrigerator for three to four days and freezes very well. A great dessert to have on hand in the freezer.