Carrot Cake with Cream Cheese Frosting

INGREDIENTS

• 1 1/2 cups of granulated sugar
• 1 cup of vegetable oil
• 3 eggs
• 2 cups of all purpose flour
• 2 tsp of ground cinnamon
• 1 tsp of baking soda
• 1 tsp of vanilla
• 1/2 tsp of salt
• 3 cups of shredded carrots
• Optional: 1 cup of coarsely chopped walnuts
• Cream Cheese Frosting: 1 package (8oz) of cream cheese softened, 1/4 cup of butter or margarine softened, 2-3 tsp of milk, 1 tsp of vanilla, 4 cups of powered sugar, optional: nutmeg (if desired)

DIRECTIONS

1. Preheat oven to 350 degrees, grease a 13x9 baking pan with butter or shortening; lightly flour.

2. In a large mixing bowl beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended.

3. Add flour, cinnamon, baking soda, vanilla and salt, continue to beat with electric mixer until blended. 

4. Stir in carrots and nuts (if desired). Pour into pan. 

5. Bake for about 30-40 minutes or until toothpick comes out clean. Cool rectangle pan on cooling rack for about 1 hour or until completely cooled. 

6. In a medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powered sugar, 1 cup at a time, on low speed until smooth and spreadable. 

7. Frost cake and store in refrigerator.