My Mom's Easter Carrot Cake

My Mom's EASTER CARROT CAKE

2 c. sugar 1 1/2 c. vegetable oil 4 eggs 3 c. grated carrots (about 7) 2 c. all-purpose flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. cinnamon 1 c. chopped nuts Cream Cheese Frosting (below)

In mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well. Mix in carrots.

Combine in bowl, flour, baking soda, baking powder and cinnamon. Sift. Add flour mixture to carrots mixture. Mix. Add nuts. Pour into greased and floured two round cake pans. Bake in 325 degree oven for 45 minutes to 1 hour or until cake test done.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened 1/2 c. soft butter 1 (1 lb.) box powdered sugar 1 tsp. vanilla Chopped nuts sprinkled on top of frosted cake (optional)

Combine cream cheese, butter, powdered sugar and vanilla; mix well. Use to frost cooled cake. Sprinkle chopped nuts over top for garnish.

Mom's comments: Note: I make this cake the day before and place it in an airtight cake container. . Cover in the refrigerator. This seems to blend the flavors.

This cake is really good. Enjoy.

Contributed by:

 * World Recipes Y-Group