Nana's Carrot Cake

Makes one 9" layer cake

• 2 cups of all-purpose flour
• 2 cups of granulated sugar
• 2 tsp. cinnamon
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 cup of vegetable oil
• 1 tsp. vanilla
• 4 large eggs
• 4 cups of grated carrots, approximately 5 large carrots
• 1/2 teaspoon salt
• ½ cup chopped walnuts

Frosting

• 3 or 3 1/2 cups of confectioner’s sugar
• 4 to 6 T. softened butter
• 8 ounces cream cheese
• 1 tsp. vanilla

Directions

Preheat oven to 350 F degrees. Grease and flour the pans well. Line the pans with parchment paper to make it easier to remove the cake layers from the pans.

Mix eggs, beating until foamy. Add oil in a stream and vanilla. Beat well. Mix flour, sugar, cinnamon, salt, baking soda and baking powder together. Add to egg mixture and mix well. Fold in carrots and 1/2 cup of chopped walnuts.

Pour into prepared pans and bake in preheated 350 degrees oven for 40 to 50 minutes until a toothpick inserted in the center comes out clean. Cool 10 min. in pans and then remove to cool completely on a wire rack. When cool frost with cream cheese frosting.

To make the frosting, beat the cream cheese and butter together until well combined. Add the confectioner's sugar, one cup at a time until the mixture is light and fluffy. Beat in the vanilla.