Carrot Cake

Carrot Cake: 4 cups flour 1 cup packed brown sugar 1 cup white sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 4 cups shredded carrots 6 eggs 1½ cups canola oil 1 teaspoon vanilla Frosting: 12 oz. softened cream cheese ¼ cup margarine 2½ to 5 cups powdered sugar water - only as needed for desired consistency 14" Dutch Oven with 10 coals on the bottom and 16 on top

In a large bowl, combine dry ingredients and stir. Next add carrots, eggs, oil and vanilla and mix into thick batter. Pour into greased Dutch oven. Bake @ 350 for 1 hour or until done. Let cool and invert to remove cake. Frost. For smaller Dutch ovens, split this recipe between two ovens so it will not be too thick and dry out. Richard Woolley