Carrot Cake with Cream Cheese Frosting

By sweetsbysharon

Ingredients

• Frosting:
• 1 Lb. Carrots/finely grated
• 1/2 C. Chopped Nuts
• 2 C. Flour
• 1 Teasp. Salt
• 2 Teasp. Baking Soda
• 2 Teasp. Cinnamon
• 4 Eggs
• 2 C. Sugar
• 1 1/2 C. Canola Oil
• 8 oz. Cream Cheese, Room Temp.
• 4 oz. Butter, Room Temp.
• 2 Teasp. Vanilla
• 1 Lb. Confectioners’ Sugar

Preparation

Step 1

For Cake: Grease or spray 9x13 or 10” round pan. Line with waxed paper.
Stir dry ingredients together and set aside. Beat eggs; add sugar and oil and blend thoroughly. Stir in dry ingredients.
Stir in carrots and nuts; blend thoroughly. Bake at 325 1 ½ - 2 hours
till tester comes out clean. Freezes well. Frost with cream cheese frosting below.

Frosting:
Blend cream cheese and butter thoroughly until smooth and creamy. Add vanilla and slowly blend in sugar. Scrape bowl and beater and beat on medium speed till smooth and creamy. Refrigerate or freeze.