Carrot Cake and Icing

Sift together dry ingredients (first 6 in list).

Separately beat sugar into oil (room temperature) on high speed.

When the mixture is fluffy, add eggs at room temperature, one at a time. Gradually add dry ingredients to liquid.

Bake in a 10 x 15-inch pan for 35 to 40 minutes at 350° or use 9 x 13-inch or an 8-inch square pan.

A Bundt pan would require more time.

Test the cake for doneness by inserting toothpick to see if dough is cohering, or lightly touch the top to see whether it springs back.