This recipe came to me from Betty P and I always made it in a Bundt pan with the cream cheese frosting only on the top. But it's great as a layer cake too! I don't know how it happened, but I stopped making this cake after having my kids... I don't blame them for not believing that I used to make it quite often!
CAKE
1 c oil
2 c sugar
4 eggs
2 tsp baking soda
2 c flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 tsp ground cloves
3 c finely grated carrots
1 c chopped walnuts
CREAM CHEESE FROSTING
8 oz cream cheese
1/2 stick margarine
1 lb confectioners sugar
2 tsp vanilla
Preheat the oven to 350o. Grease the cake pan(s).
Cream the oil and sugar.
Add the eggs and mix.
Add the flour and soda, then the spices.
Blend in the carrots and nuts.
Pour into prepared cake pan(s).
Bake 1 hour for a Bundt pan, less for other size pans, until the cake tests done.
Cool and frost with cream cheese frosting.
While the cake is in the oven, make the cream cheese frosting...
Cream the cream cheese and margarine.
Blend in the confectioners sugar until smooth.
Mix in the vanilla.
This cake can be baked in layer cake pans (2 or 3) or in a 9" x 13" pan. This amount of frosting makes about twice what's needed to frost the top of a Bundt cake, but frosts a layer cake quite nicely.