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Carrot Cake with Cream Cheese Frosting

My husband's favorite! Yum!

List of Ingredients

1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots (about 5 med.)

Frosting:
8 ounces cream cheese -- softened
1 Tablespoon milk -- or more if needed
1 teaspoon vanilla
4 cups powdered sugar
chopped walnuts -- optional




Recipe

Heat oven to 350 deg. Grease and flour 13x9 pan.

Mix sugar, oil and eggs in large bowl until blended; beat 1 minutes.

Stir remaining ingredients except carrots; beat 1 minute. Stir in carrots. Pour into pan.

Bake 35-45 min. or until wooden pick inserted in center comes out clean. Cool on wire rack.

For frosting, beat cream cheese, milk and vanilla in med. bowl on low speed until smooth. Gradually beat in powderd sugar, 1 cup at a time, until smooth and of spreading consistency.

Frost cooled cake and sprinkle with chopped walnuts, if desired. Refrigerate leftover cake.

Servings: 16

Recipe By : Betty Crocker

NOTES : The original recipe calls for adding 1 cup of chopped nuts to the cake batter. I like them sprinkled over the icing.

Apple Cake variation: Substitute 3 cups chopped tart apples (about 3 med.) for the carrots. Frost with caramel frosting.