Carrot Cake

•1 cup white sugar

•3/4 cup vegetable oil

•3 eggs

•1/2 teaspoon salt

•1 1/3 teaspoons baking soda

•1 1/3 teaspoons cinnamon

•1 1/3 cups flour

•1 teaspoon vanilla

•2 cups grated carrots

•2 teaspoons water

•1/3 cup chopped dates

1.Cream together sugar, vegetable oil, eggs and salt.

2.Add dry ingredients and mix to incorporate.

3.Add vanilla and grated carrots. Mix well.

4.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.

5.Add softened dates to the carrot mixture.

6.Pour batter into a greased 9x13 pan. Bake in 300ºF oven for 1 hour.

Cream Cheese Frosting:

•8 ounces cream cheese, room temperature

•1/2 cup butter, room temperature

•2 cups powdered sugar

•1 teaspoon vanilla

1.Beat all ingredients together very well until you have a whipped smooth frosting.

2.Frost completely cooled cake.

This cake keeps well in the refrigerator for 3-4 days, and freezes very well. A great dessert to have on hand in the freezer.