This cake is requested all the time its easy. I'm told its better than the wedding carrot cake!
2 cups flour
2 cups sugar
2 teaspoon.baking soda
1 teaspoon. cinnamon
1 c. oil (Canola)
4 eggs (room temp.)
2 jars junior size carrots (3 cups)
¾ c. walnuts
1-8oz. pkg. cream cheese (softened) and ½ stick margarine
No nutrition information available
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.
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