Carrot Cake II

• carrot↗1 lb

  freshly grated

• eggs↗4 large
• sugar↗2 cups
• all-purpose flour↗3 cups
• salt↗1⁄2 teaspoon
• baking powder↗2 teaspoons
• baking soda↗2 teaspoons
• cinnamon↗2 teaspoons
• walnuts↗1⁄2 cup

  chopped

• oil1 1⁄2 cups
• cream cheese↗1 (8 ounce) package
• sugar↗1 (10 ounce) box
• unsalted butter↗4 ounces
• real vanilla↗2 teaspoons

Step-by-step instructions

1. 1

   Preheat oven to 325°.

2. 2

   Add 1 egg at a time to the grated carrots until all 4 have been added.

3. 3

   Beat after each egg Add the oil and mix.

4. 4

   Then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition.

5. 5

   Next, add the walnuts and mix well.

6. 6

   Pour into a greased/floured tube pan.

7. 7

   Bake for 1 hour at 325°, or or when a tooth pick is inserted into the cake and it comes out clean.

8. 8

   FOR THE ICING: Soften butter and cheese. Blend well and then add the sugar and vanilla.

9. 9

   Beat until smooth and creamy.

10. 10

    Frost only after cake is cooled.