Carrot Cake

2 cups flour

2 cups minus 2 Tablespoons sugar

3/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 cups finely grated carrot

1 cup extra light olive oil

5 eggs

Cream Cheese Frosting

Grease and flour two round cake pans.  To guarantee a clean removal of cake from the pans, also line the bottom of the pans with parchment paper.  Preheat oven to 325 degrees.  In a mixing bowl combine the first 6 ingredients, stir well.  Add the next 3 ingredients, beat on low until combined.  Beat on medium speed for about 2 minutes.  Pour batter into pans.  Bake for 40-45 minutes.  The cake is done if a toothpick comes out clean.  Cool on a wire rack, removing layers from pans after 10 minutes.  Peel parchment paper off the cakes and allow to cool completely.  Frost with Cream Cheese Frosting.

For a 13x9x2 cake, bake for 50-60 minutes.