Carrot Cake

• 2 C sugar
• 4 eggs
• 1 1/2 C salad oil
• 2 C flour
• 1 T cinnamon
• 2 tsp baking soda
• 1 dash salt
• 1 lbs. peeled grated carrots (no 'baby' carrots)
• 1 C ground walnuts
• Frosting:
• 1 stick butter
• 1 8 oz. package cream cheese at room temp.
• 1 lb. box powdered sugar
• 1 tsp vanilla extract

1. Preheat oven 350.
2. Sift flour, cinnamon, soda, and salt. Cream eggs, oil, and sugar. Add creamed ingredients slowly to dry ingredients. Mix in carrots and nuts.
3. Line 3 10" round pans with paper towels (cut them to shape). Evenly distribute batter in the pans. Bake about 40 min, cake is done when a toothpick comes out clean and the cake is springy. Let the cake cool in the pans for 5 mins, then transfer to cooling racks. Let cool completely. Mix together frosting ingredients. Layer the cake and frost!

sugar, eggs, salad oil, flour, t, baking soda, salt, carrots, ground walnuts, frosting, butter, cream cheese, powdered sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/carrot-cake-50096474 (may not work)