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2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp Cinnamon
1 cup Vegetable oil
1-1/2 cups sugar
3 cups grated carrots
1 cup walnuts, coarsely chopped
Cream Cheese Frosting, recipe below
Preheat oven to 325 degrees F.
Grease and flour two 9" round cake pans.
Sift together flour, baking powder, soda, salt, and cinnamon.
Using 2/3 of the sugar, add gradually to the oil, beating well after each addition; set aside. Beat eggs until light; add remaining sugar and mix well. Slowly add egg mixture to oil mixture, continue beating until the mixture is smooth and fluffy.
Gradually stir in the sifted dry ingredients until well combined. Add carrots and nuts. Mix well.
Pour into prepared pans and bake for 60-65 minutes, until cakes are golden brown and the tops spring back when lightly touched. Let cool for 20 minutes, then invert onto baking rack. Once the cakes are completely cool, spread icing between layers, then ice top and sides.
Cream Cheese Frosting
8 ounces cream cheese
3 Tbsp vegetable oil
3-1/2 cups sifted powdered sugar
Pinch of salt
1 teaspoon vanilla
Cream the cheese. Blend in oil and vanilla. Gradually add powdered sugar and salt until smooth and spreadable. Spread on cooled cake.