Ingredients
4 large eggs, room temperature1 cup canola oil2 cups sugar2 cups all-purpose flour2 teaspoons baking soda1/4 teaspoon baking powder2 teaspoons ground cinnamon1/2 teaspoon salt3 cups shredded carrots2/3 cup chopped walnutsFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon vanilla extract4 cups confectioners’ sugar2/3 cup chopped walnuts
Preparation
Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack.
For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired. Store in the refrigerator.
