Carrot Cake

 

Heat oven to 350 degrees

4 large eggs

2 cups granulated sugar

4  (4 ounce) jars strained baby food carrots

1 ¼ cups vegetable oil

 

Beat and mix the above ingredients together with hand mixer in a large bowl.

Add:

2 cups all-purpose flour

2 teaspoons salt

3 teaspoons cinnamon

2 teaspoons baking soda

Mix these ingredients in with the wet ingredients.  Stir in 1 cup of finely chopped walnuts.

Pour into greased floured pan.  You can use the following:

11 x 17 jellyroll pan—bake for approximately 25 minutes.

9 x 13 pan, bake for approximately 40-50 minutes at 350 degrees.   Use a wooden toothpick to test for doneness.  Let  cool.

Cream cheese frosting:

4 ounces cream cheese

½ teaspoon vanilla extract

¼ stick butter/margarine, softened

1 ¾ cup powdered sugar

Mix the above ingredients with hand mixer until smooth and creamy, spread on cooled cake, and sprinkle with ¼ cup of finely chopped walnuts, if desired.