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Classic Carrot Cake

1 cup sifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup sugar
3/4 cup vegetable oil
1 Tbsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups grated raw carrots
1/2 cup chopped walnuts

Prepare 1 9-inch round cake pan with bakers grease or shortening, always line the bottom with a round of parchment or wax paper. Preheat the oven to 325°.

In a bowl, sift the flour, baking soda and salt, stir and set aside.

In a mixing bowl, beat the eggs and sugar, add the oil, vanilla, and spices and beat on low to combine. Stir in the dry ingredients, then the carrots and nuts. Pour into the pan and level the top. Bake 40+ minutes or until it tests clean with a toothpick. Cool in the pan 10-15 minutes and then turn out onto a cooling rack. Cool completely before finishing with cream cheese frosting. Or wrap well in plastic, then foil and freeze for several months.

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Basic Cream Cheese Frosting

1 stick butter, softened
8 ounces cream cheese, softened
2 tsp vanilla
4 cups (1 pound) sifted powdered sugar

In a mixing bowl, soften the butter, then add the cream cheese and beat until smooth. Add the vanilla and powdered sugar. I personally think that this frosting works better after it has been refrigerated for 1 hour and then stirred.

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A Note from Chefmom.....
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AAhhhh, Carrot Cake, what is not to love!? Okay, I have had some REALLY bad carrot cake in my day, but not this one. It's moist, dense, and packed with carrots. Many people are now topping their carrot cake with different finishes, but I still love good ol' cream cheese frosting!! :)

Once again, this recipe comes from "A Piece of Cake" by Susan Purdy. After making this recipe I was a carrot cake fan, I love to make little "babies" in my mini cupcake pan (tassie pan). They are perfect to give a swirl of frosting, store in the freezer and since it's so moist, it doesn't take any time at all to thaw when I am in the mood for a piece of cake!! No pun intended........