Carrot Cake and Cream Cheese Frosting

1 lb. bag carrots, grated
2 c. flour
1½ c. sugar
1¼ c. canola oil (or less)
4 eggs
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 c. chopped pecans, optional
1 recipe for cream cheese frosting

Grease and flour 3 9-inch cake pans. Put oil in blender; add peeled cut carrots. Puree. Add eggs, one at a time. In a separate bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and salt. Add blender mixture to bowl and mix well. Pour into pans and bake 30 minutes. Frost with cream cheese frosting.
*If making mini cupcakes, bake for 12 minutes.

Cream Cheese Frosting

1 8-oz. pkg. cream cheese, softened
½ c. butter, softened
1½ lbs. powdered sugar
1 tsp. vanilla

Mix well. Spread on carrot cake.

Oatmeal Cookies

¼ c. butter
¾ c. shortening
¾ c. brown sugar
½ c. sugar
1 egg
1 c. flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
2 ¼ c. old fashioned rolled oats

Blend butter, shortening, and sugars until fluffy. Beat in egg. In a separate bowl, sift flour, soda, powder, and salt together. Blend with butter mixture. Add vanilla and oats. Mix well and drop from a teaspoon onto an ungreased cookie sheet. Bake at 375° for 7 minutes.