Carrot Cake

Yet another version...a bit more simple. Thanks Patti!

Carrot Cake (recipe from Better Homes and Gardens, 1981 edition)

2 cups flour
2 cups sugar
1 t baking powder
1 t baking soda
1 t salt
1 t ground cinnamon
3 cups finely shredded carrot
1 cup cooking oil
4 eggs
1 cup chopped walnuts (optional)

Grease & lightly flour two 9 inch (or 8 inch) round cake pans. In a mixer bowl, combine the first 6 ingredients. Add next 3 ingredients, beating w/electric mixer until combined. Beat on medium speed about 2 minutes. Add 1 cup chopped walnuts, if desired (I always add the nuts). Turn into pans. Bake at 325 degrees for 40 minutes (for 9" pans), or until done. Do the toothpick test. If it comes out clean close to the center, it is done. Cool on a wire rack. Remove from pans & cool completely before frosting.

Cream Cheese Icing
2 bricks of cream cheese
1/2 stick butter (not margarine) -- both the cream cheese & butter should be room temp
Confectioners sugar -- Start with 2 cups and see how you like it. You could add a bit more.
1 t vanilla
Milk -- Start w/3 T of milk.

Using an electric mixer, mix all ingredients together until smooth. You'll be able to tell if you need more milk. This is my own recipe for the icing...and I never measure the sugar or milk. I just eyeball it.