CAKE
500 ml granulated sugar 2 cup
4 eggs
325 ml oil 1 1/3 cup
500 ml all purpose flour 2 cup
5 ml salt 1 tsp
10 ml baking soda 2 tsp
10 ml baking powder 2 tsp
10 ml cinnamon 2 tsp
1L grated carrot 4 cups
175 ml walnuts, chopped 3/4 cup
CREAM CHEESE FROSTING
125 g cream cheese, room temperature 4 oz
25 ml butter at room temperature 2 tbsp
2 ml vanilla 1/2 tsp
500 ml sifted icing sugar 2 cup
CAKE:
Preheat oven to 350 F (180 C). Grease and flour a 9 x 13 inch (23 x 33 cm) pan. Beat sugar and eggs together until thick and pale yellow in colour. Stir in oil. Sift together dry ingredients. Stir into egg mixture just until mixed. Fold in carrots and walnuts. Place in prepared pan. Bake for 40 to 50 minutes or until cake tests done. Cool on rack. Frost with cream cheese frosting, if desired.
CREAM CHEESE FROSTING:
Beat cream cheese and butter together. Blend in vanilla and icing sugar. Beat until well blended and velvety.
Serves 12