Nana's Carrot Cake

Nana made the best carrot cake.  Seriously.  You probably know by now that I can't leave a recipe alone.  Nope, not even Nana's carrot cake recipe.  It calls for a cup of oil.  A cup?  Can't we lighten it up a bit?  Oh, yes we can.

Here we go;
2 cups flour (feel free to use whole wheat flour)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon (feel free to replace with pumpkin pie spice or some combination including cinnamon, nutmeg, cloves, allspice, cardamon-any of the warm, sweet spices)
1 cup corn oil (I use 1/3 cup canola oil and 2/3 cup plain yogurt)
2 cups sugar (I use 1 cup white and 1 cup brown sugar)
4 eggs
3 cups raw grated carrots
1 cup nuts (optional)

Add sugar to oil (or oil and yogurt) slowly while beating.  Add eggs, one at a time and beat until the mixture is light and fluffy looking.
Sift the dry ingredients together.  Add to the wet mixture and stir until it's mostly combined, then toss in your grated carrots and give it a good stir.
Pour into a greased and floured 9 x 13 pan or two round pans or a couple of square pans.  It could probably work in a bundt pan, but I've never tried that.
Bake at 325F for 45-60 minutes or until it's done.

Cream Cheese Icing
1 pkg cream cheese
3 Tbsp butter
one dash of salt
3 1/2 cups icing sugar
Beat all the ingredients together until smooth. Smear on your cake.  Add a little more icing sugar to make it stiff enough to pipe decorations if you want.