Carrot Cake With Cream Cheese Frosting

Cake: 1 1/2 C Oil

2 C Sugar

4 Eggs -- beaten

2 C Flour

1 Tbsp Cinnamon

2 Tsp Baking soda

1 Tsp Salt

1 Lb Carrots, peeled -- grated

3/4 C Walnuts or pecans -- chpd

Frosting: 8 Oz Cream cheese -- softened

1/2 C Butter -- softened

1 Pkg Powdered sugar

1 Tsp Vanilla

1st Place Winner, Ventura County Fair

Cake: Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and nuts.

Pour into greased and floured 9 x 11inch pan. Bake 350 F, 30-40 minutes until toothpick inserted comes out clean. Cool. Frost.

Frosting: Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.

My Notes: Look no further, this is it!

Shared by Sherilyn Schamber