Ingredients

2 c. Flour
2 c. Sugar
2 tsp.baking soda
1 tsp.salt
1 tsp. cinnamon
1 c. oil (Canola)
4 eggs (room temp.)
2 jars junior size carrots (3 cups)
3/4 c. walnuts
Frosting:
1-8oz. pkg. cream cheese (softened) and 1/2 stick margarine
vanilla
powered sugar
nutmeg

Instructions

Combine all ingredients in a large bowl. Beat until well blended. Pour into greased and floured bunt pan.
Bake at 350* for 45 to 50 minutes.

Frosting:
Beat the cream cheese and 1/2 stick of maggarine until fluffy. Add 2 teaspoons vanilla. Beat in 2 cups powdered sugar gradually. Frost cooled cake grate some nutmeg on the top and refrigerate.
Note: Can use 3-cups fresh cooked carrots
This cake freezes well

Back To Top