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Cream Cheese Carrot Cake
Serves 8

Cake:
2 cups flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups oil
4 eggs
3 cups shredded raw carrots

Mix dry ingredients then add the oil. Stir in eggs one at a time, then blend in carrots.

Pour into a buttered and floured 9 x 13 inch pan or any other cake pans size desired. Bake at 350 degrees for 45 to 50 minutes. Cool and then frost with cream cheese frosting.

Frosting:
1/4 cup butter or margarine
4 oz. cream cheese
1/2 cup powdered sugar
1 tsp. vanilla
2 cups ground nuts (walnuts, pecans, almonds, etc..)

Combine all ingredients in a bowl except nuts and beat until smooth. Using a food processor grind up nuts and place using palm of hand around the edges of the cake.

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