Old-Fashioned Carrot Cake

Serves 12

4 eggs
2 c. sugar
1 1/2 c. vegetable oil
2 c. flour
2-3 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 c. grated carrots

Frosting:
1/2 c. butter or margarine, softened
1 (3 oz. pkg.) cream cheese, softened
3 3/4 c. confectioners' sugar
1 tsp. vanilla extract
2-3 T. milk
1 c. chopped walnuts
carrot curls and additional walnuts, optional

In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg; beat into egg mixture. Stir in carrots. Pour into 2 greased and floured 9 inch round baking pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For frosting: In a mixing bowl, cream butter and cream cheese. Gradually beat in confectioners' sugar and vanilla. Add enough milk to achieve desired spreading consistency. Stir in walnuts. Spread frosting between layers and over top and sides of cake. Garnish with carrot curls and walnuts, if desired. Refrigerate leftovers.

Polly Burkholder - Star Tannery