1 1/2 Cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups All Purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla essence
1/2 teaspoon salt
3 cups shredded carrots
1 cup coarsely chopped walnuts
Cream Cheese Frosting:
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoon vanilla essence
4 cups powder sugar
Nutmeg if desired.
METHOD
Cake
Heat oven to 350F.
In a large bowl, beat sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour,
cinnamon , baking soda, 1 teaspoon vanilla and salt. Beat on low speed for 1 minute. Stir in carrots and nuts and mix.Pour into your pan and bake for 30 to 35 minutes, or until toothpick inserted in centre comes out clean. Let it cool.
Frosting
In a medium bowl beat cream cheese, butter, milk and vanilla on low speed until smooth. Gradually beat in powder sugar, 1 cup at a time on low speed until smooth and spreadable. Fill and frost the cake around layers with frosting. Sprinkle with nutmeg if desired.