After being gone all week for work, I really had no motivation today to do anything.  But I got the laundry done and decided I needed to cook a little to relax.  There were actually carrots in the refrigerator and I have been craving a carrot cake for weeks.  Today was the day.  As the cakes cooked in the oven, I went to pull the ingredients for the cream cheese frosting… and realized I had no cream cheese.  Luckily, I had two cans of pre-made frosting in the cupboard.  So while I can take credit for the cake, I had to improvise on the frosting.  Enjoy!

Carrot Cake:

1 1/2 cup vegetable oil

1 cup white sugar

1 cup brown sugar

6 eggs

1 T. vanilla

3 1/4 cup flour

1 T. cinnamon

2 t. baking soda

2 t. salt

1 t. baking powder

dash of ground nutmeg

dash of ground cloves

1 pound fine grated carrots

Preheat oven to 350 degrees.  Spray two 9″ pans or three 8″ pans.  Mix oil, sugars, eggs and vanilla.  Add all remaining dry ingredients except carrots.  Stir in dry ingredients until just mixed.  Add carrots, stirring until just mixed.  Pour into the prepared pans.  Bake for 35-40 minutes, or until toothpick comes out clean.  Let cool.  Once completely cool, frost with your favorite cream cheese frosting.  Enjoy!