This is a good way to get your vegetables worked into your "cake" diet. Easy to make and the cream cheese frosting blankets the nutty interior. Baking in a 9x13 pan will also work, but getting that extra taste of frosting found in a layer cake can't be beat.
Ingredients: 1 1/2 cups granulated sugar, 1 cup vegetable oil, 3 eggs, 2 cups all-purpose flour, 1 1/2 teaspoons cinnamon, 1 teaspoon baking soda, 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, 3 cups shredded carrots (about 5 medium), 1 cup coarsely chopped nuts. Frosting: 1 package (8 ounces) cream cheese, softened, 1 tablespoon milk, 1 teaspoon vanilla, 4 cups powdered sugar.
Instructions: Preheat oven to 350 degrees. Grease and flour pan(s). In large mixing bowl, beat sugar, oil, and eggs together for one minute. Stir in remaining ingredients except carrots and nuts; beat one minute more. By hand, stir in carrots and nuts, mixing well. Pour into prepared pan(s).
Bake 25-30 minutes (for layer cake); 35-45 minutes (for 9x13) or until a toothpick inserted near center comes out clean. Allow to cool for a few minutes before transferring to a serving plate (layer cake). Cool completely.
Make Cream cheese frosting: Place cream cheese, milk and vanilla in medium mixing bowl and beat until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.
Frost cake with generous amount of frosting (eat the rest!) and sprinkle with more chopped nuts, if desired.
I've had this recipe for a long time, but don't know where it came from.
"Let's Bake a Cake!"
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