Carrot Cake

This is my mother-in-laws recipe.  It is easy, really moist and a favorite around our house.

3 cups shredded carrots

1 1/2 cup vegetable oil

2 cups sugar

4 beaten eggs

2 tsp soda

1 tsp cinnamon

1/4 tsp salt

1/2 tsp all spice

1 cup chopped walnuts

2 cups flour

Shred the carrots with a food processor or you can do it by hand with a grater.

Mix together the carrots, oil, sugar and beaten eggs until well incorporated.  

In a separate bowl combine flour, soda, cinnamon, salt and all spice.  Add the fry ingredients to the wet ingredients.  Chop the nuts and fold into the batter.

Pour into a greased and floured 9x13 inch pan or two 8 inch round pans.

Bake at 350 degrees for 25-30 minutes or until the middle of the cake has set.  Remove from oven and let cool on cooling racks.  

Frosting:

4 ounces softened cream cheese

1/4 cup softened butter

1 tsp vanilla

1/2 tsp salt

1 pound of powdered sugar

Cream the butter and cream cheese together until smooth.  Add the vanilla and salt.  Add powdered sugar and beat until smooth.