Freezer Carrot Cake

By longhornfans

Ingredients

• CAKE:
• 4 cups Flour
• 4 cups Sugar
• 2 teaspoons Baking Powder
• 2 teaspoons Baking Soda
• 2 teaspoons Salt (reduce to DASH of Salt)
• 2 teaspoons Cinnamon
• 2 cups Salad Oil (or 1 cup Oil / 1 cup Applesauce)
• 8 Eggs
• 6 cups Finely Shredded Carrots (about 2 Pounds)
• CREAM CHEESE ICING:
• 6 ounces Cream Cheese
• 1/2 cup Butter
• 2 teaspoons Vanilla
• 4 cups Powdered Sugar
• 1 cup Broken Walnuts

Preparation

Step 1

1. Heat oven to 325 degrees. Butter and lightly flour two 13 x 9 inch sheet cake pans (or four 9 x 9 inch square cake pans).

2. Combine all dry ingredients until thoroughly mixed.

3. Add carrots, oil and eggs. Beat on low until mixed, then increase mixer speed to medium and beat for two minutes. Spread batter in pans.

4. Bake at 325 degrees until the cake centers spring back when toughed lightly - about 45 minutes for large pans or 35 to 40 minutes for small pans. Allow cakes to cook in the pan on a cooling rack before frosting with cream cheese icing.

5. For icing, allow cream cheese and butter to come to room temperature. Beat on high speed until combined. Add vanilla and powdered sugar. Beat at medium speed until light and fluffy - 2 to 4 minutes. Ice tops of cakes only. Sprinkle frosting with chopped walnuts.