Carrot Cake

Submitted by: Tricia Coppolo

Ingredients

  1. - 2 cups flour
  2. - 2 cups sugar
  3. - 1 ½ cups oil
  4. - 4 eggs
  5. - 1 teaspoon baking powder
  6. - 2 teaspoons baking soda
  7. - ½ teaspoon salt
  8. - 2 teaspoon cinnamon
  9. - 1 teaspoon vanilla
  10. - 3 cups shredded carrots
  11. - 1 cup chopped walnuts (optional)

Directions:

Put all ingredients (except carrots and walnuts in bowl – blend until smooth. Add carrots, mixing in with spoon, then add walnuts if desired.
Prepare bundt pan, grease and flour, cook at 350 degrees, approximately 1 hour. Keep checking, it can take up to 15 – 20 minutes longer. (Knife should come out clean). Let cool about 15 minutes, remove from pan, cool completely and then frost;
I have also made these as cupcakes and layer cakes. You just have to adjust the cook time.

Frosting

- One 16 ounce box of confectioners sugar
- 1 stick margarine
- One 8 ounce package of cream cheese
- 2 teaspoons vanilla
Blend all ingredients until smooth.