Carrot Cake with Cream Cheese Frosting



Cake Batter

2 cups granulated sugar

1 ¼ cups cooking oil

4 eggs

3 cups grated carrots

2 cups all purpose flour

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup chopped walnuts

Cream Cheese Frosting

3 oz cream cheese – softened

¼ lb butter – softened

2 cups powdered sugar

2 tsp pure vanilla extract


Sift dry ingredients into a large mixing bowl. Using an electric mixer, add the oil to the dry ingredients, mixing well. Beat in one egg at time, mixing thoroughly after
each egg. Add carrots and walnuts to the batter and mix well.

Pour cake batter into a greased 13x9x2 pan and bake for 45-55 minutes in a 350 degree oven. The cake is done when a toothpick plunged in the middle of the cake comes out clean. Remove from oven and let cool.

To make the frosting, combine the cream cheese, butter and vanilla in a mixing bowl. Beat the mixture until it is smooth and creamy. Add the powdered sugar and blend. Frost the cake after it has completely cooled. Make sure to refrigerate the cake, due to the cream cheese content in the frosting.