Carrot Cake

• Cake:
• 2 cups sugar
• 2 cups flower
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 1/2 cup Wesson Oil
• 4 eggs
• 3 cups grated Carrots
• 1 cup chopped walnuts
• Cream cheese Frosting:
• 4 8oz. bars cream cheese (room temp)
• 1 stick butter (room temp)
• 1/2 tsp. vanilla
• 2 cups powder sugar

1. Preheat oven to 350.
2. In a large bowl mix dry ingrediants. Add oil and mix in. Beat in 1 egg at a time. Mix in carrots and walnuts.
3. Grease and lightly flour a 13x9 inch pan. Add batter and bake for 30 minutes or until toothpick inserted in middle of cake comes out clean.
4. Cool on wire rack and prepare frosting.
5. Frosting:
6. In a mixer cream cream cheese, butter and vanilla until light and fluffy. Slowly add powder sugar while mixer is running until incorporated. Frost cake when cooled.

sugar, flower, cinnamon, salt, baking soda, wesson oil, eggs, carrots, walnuts, cream cheese frosting, cream cheese, butter, vanilla, sugar

Taken from www.epicurious.com/recipes/member/views/carrot-cake-50118483 (may not work)