He Called Me Carrots" Carrot Torte
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla
4 eggs
1 cup oil
3 cups shredded carrots
Mix dry and wet ingredients separately. Add together with the
carrots. Mix until well blended. Fill approximately 10 soup cans between 1/2
to 2/3 of the way full. Place cans on a cookie sheet and bake for 25 minutes,
or until the center bounces back to the touch.
Tangy Cream Cheese Frosting
8 oz cream cheese
4 tablespoons butter
1/3 cup sour cream
1 teaspoon vanilla
1 lb powdered sugar, more or less (this is negotiable depending on
how thick you like your frosting)
Mix on high speed until silky smooth
