
Ingredients
| 2 c | sugar |
| 1 1/4 c | oil |
| 4 | large eggs |
| 2 c | flour |
| 2 tsp | baking soda |
| 1 Tbsp | cinnamon |
| 1 tsp | salt |
| 3 c | grated carrots |
| 1 c | chopped walnuts |
| FROSTING | |
| 12 oz | powdered sugar |
| 2 | 3 oz. cream cheese room temp |
| 1 tsp | vanilla extract |
| 2 Tbsp | butter |
| 2 Tbsp | milk 1.In large bowl, beat sugar and oil. Add eggs and beat well. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts. Place batter in greased 9x13 pan; bake 1 hour and 10 miniutes in a 350 oven. (Check once because of oven variances) FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake. |
