Carrot Cake with Cream Cheese Frosting Recipe 

2 cups granulated sugar

1 cup vegetables

4 eggs

2 cups finely grated carrots (about ½ pound)

2 cups flour

1 ½ teaspoons baking soda

1 ½ teaspoon baking powder

1 teaspoon ground allspices

1 teaspoon ground cinnamon

For the Frosting

2 cups confectioners’ sugar

1 8-ouncepackage cream cheese, at room temperature

4 tablespoons butter or margarine, at room temperature

2 teaspoons vanilla extract

1 ½ cups walnut pieces or pecans, chopped

Preheat the oven to 375°F.  Take two 9-inches round cake pans and butter and flour it.  In a mixing bowl, mix the granulated sugar, vegetable oil, eggs, and carrots.

Sift the dry ingredients into another bowl.  Add by ½ -cup measures to the carrot mixture, mixing well after each addition.  Divide the batter evenly between the prepared cake pans. Bake for 35 to 40 minutes.  Bake until a cake tester inserted in the center comes out clean.

Let cool in the pans on wire racks for 10 minutes, then unmold the cakes from the pans onto the wire racks and let cool completely.  For the frosting, combine everything but the nuts in a bowl and beat until smooth.

To assemble, set 1 cake layer on a serving plate and spread with one-third of the frosting.  Place the second cake layer on top.  Spread the remaining frosting all over the top and sides of the cake, swirling it to make a decorative finish.  Sprinkle the nuts around the top edge.