Carrot Cake

• 3 cups unbleached all-purpose flour
• 1 12 cups sugar
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 12 cups olive oil
• 4 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 2 cups of shredded carrots
• 8 ounces cream cheese, at room temperature
• 6 tablespoons sweet butter, room temp
• 2 12 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 12 lemon, juice of

1. Preheat oven to 350 degrees F. Grease two 9 inch cake pans.
2. Sift dry ingredients into a bowl.
3. Add oil, eggs, and vanilla.
4. Beat well.
5. Fold in carrots.
6. Pour batter into pans.
7. Set on the middle rack of oven and bake for 50 minutes, until edges have pulled away from sides and a fork prong inserted into the center of the cake comes out clean.
8. Cool on a cake rack.
9. To prepare frosting, cream together the cream cheese and butter in a mixing bowl.
10. Slowly sift in the confectioners sugar and beat until mixture is free of lumps.
11. Stir in vanilla and lemon juice.
12. Once cake is cooled, frost.
13. Sprinkle top with chopped walnuts.

flour, sugar, salt, baking soda, ground cinnamon, olive oil, eggs, vanilla, carrots, cream cheese, sweet butter, sugar, vanilla, lemon

Taken from www.food.com/recipe/carrot-cake-190365 (may not work)