Carrot cake, or muffins
3/4 cup oil
1 1/2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 1/4 teaspoons baking soda
2 1/4 teaspoons baking powder
1 teaspoon salted
3 cups carrots
1/2 cup nuts or 1 can pineapple, drained
Mix dry ingredients together. Stir in wet ingredients.
Bake at 350 for 55 minutes, or muffins for 25 minutes
Icing – 1/2 cup butter
6 oz cream cheese
2 teaspoons vanilla
2 cups icing sugar
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