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Cake:
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 1/2 cupss all-purpose flour, sifted
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons baking soda
3 cups coarsely grated carrots
1 1/2 cups chopped walnuts
Cream cheese frosting:
1 8-oz package cream cheese, softened
1/4 cup margarine or butter, softened
1 teaspoon vanilla
1 package powdered sugar (approximately 3 3/4 cups)
Cake:
1. Combine sugar, oil and eggs. Beat at medium speed 2 minutes.
2. Sift dry ingredients together (flour, salt cinnamon, baking soda). Add to oil mixture and beat at low speed for 1 minute.
3. Add grated carrots and nuts.
4. Spread batter in a greased 13x19x2 pan. Bake at 300 degrees for approx 1 hour (check at about 50 min and do tooth pick test).
5. When cool, spread with cream cheese frosting.
Cream cheese frosting:
1. Cream together cream cheese and butter.
2. Add vanilla gradually.
3. Beat in sugar until mixture is combined evenly.
4. Spread on cooled cake.
For carrots and walnuts use Salad Shooter--saves time and works great.
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