From the kitchen of: Pamela Kiersey

Preparation time: 20 minutes
Number of servings: 12-24

Ingredients

CAKE
1    lb. carrots: peeled and grated, 35-40 baby sized
1    cup vegetable oil
4    eggs
2    tsp. vanilla
2    cups sugar
2    cups flour
3    tsp. ground cinnamon
2    tsp baking soda
1    tsp. salt

FROSTING
1    stick of butter
8 oz. cream cheese
(both at room temperature)
3    cups of confectioners sugar
1    tsp. vanilla
2    tbsp. milk
1    cup chopped walnuts

Instructions

-     Pre-heat oven to 350 degrees f.
-     Grease and flour a 9”x13”x2” pan; or two layer cake pans; or use two 12 ct. muffin pans lined with cupcake papers
-    Cream all the wet ingredients, except the carrots; Sift the dry mixture
-    Mix the wet and dry ingredients together, do not over mix, thoroughly fold in the grated carrots
-    Pour into the prepared pan(s); Smooth out the top with a spatula
-    Bake for approximately 50-60 minutes in the cake pan or 40-45 minutes in the layer cake pans or 20 minutes for cupcakes, half-way through the baking time turn pans for even cooking
-    Check for doneness with a clean toothpick
-    Cool for at least one hour before frosting
-    Keep refrigerated