Moist Carrot Cake with Cream Cheese Frosting

• 1 1/2 cups vegetable oil
• 2 cups sugar
• 4 large eggs beaten
• 2 cups flour, all-purpose
• 1 tablespoon cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 pound carrots peeled, grated
• 3/4 cup walnuts or pecans chopped
• 8 ounces cream cheese softened
• 1/2 cup butter softened
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

1. Cake:
2. Mix oil and sugar in large bowl with an electric mixer.
3. Add eggs and beat until thick and lemon colored.
4. Sift together flour, cinnamon, soda, and salt 3 times.
5. Add to creamed mixture and mix well.
6. Stir in carrots and nuts.
7. Pour into greased and floured 9 x 11inch pan.
8. Bake 350F (180C), 30 to 40 minutes until toothpick inserted comes out clean.
9. Cool.
10. Frost.
11. Frosting:
12. Cream together cream cheese and butter.
13. Gradually add powdered sugar; mix until well blended.
14. Add vanilla and beat until smooth.

vegetable oil, sugar, eggs, flour, cinnamon, baking soda, salt, carrots, walnuts, cream cheese, butter, powdered sugar, vanilla

Taken from recipeland.com/recipe/v/moist-carrot-cake-cream-cheese--4301 (may not work)