Ultimate Carrot Cake

10

Cake: 2 cups flour 2 cups sugar 2 teaspoon.baking soda 1 teaspoon.salt 1 teaspoon. cinnamon 1 c. oil (Canola) 4 eggs (room temp.) 2 jars junior size carrots (3 cups) ¾ c. walnuts Frosting: 1-8oz. pkg. cream cheese (softened) and ½ stick margarine vanilla powered sugar nutmeg

Cake: 1. Combine all ingredients in a large bowl. Beat until well blended. Pour into greased and floured pan. 2. Bake at 350* for 45 to 50 minutes. Frosting: 1. Beat the cream cheese and ½ stick of margarine until fluffy. Add 2 teaspoons vanilla. 2. 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