Carrot Cake
2 cups evaporated organic cane juice
1 cup extra light olive oil
4 eggs
2 cups white unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 cups grated carrots

Mix in order given and put in a buttered and floured tube pan.

Bake at 350 for 1 hour. Cool completely and frost with Neufchatel cheese icing.

Neufchatel Cheese Icing
2 cups confectioner’s sugar
1/4 cup butter
1/4 cup Neufchatel cheese
1 tsp. vanilla
Beat butter, cheese and vanilla until smooth, reduce mixer speed and

slowly add sugar until a smooth, spreadable consistency is reached.