Carrot Cake

Ingredients

Cake

• 1½ cups sugar
• 1 cup vegetable oil
• 3 eggs
• 2 cups All-Purpose flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp vanilla
• ½ tsp salt
• 3 cups shredded carrots (5 medium)

Frosting

• 1 8-oz pkg cream cheese, softened
• ¼ cup butter, softened
• 2–3 tsp milk
• 1 tsp vanilla
• 4 cups powdered sugar
• Nutmeg, if desired

Directions

1. Set your oven to 375°F (190°C).
2. Heat oven to 350° F. Grease bottom and sides of one 13"x9" pan; lightly flour.
3. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan.
4. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan on cooling rack. Cool completely, about 1 hour.
5. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13"x9" cake with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.