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.