2 cups sugar
1-1/2 cups vegetable oil
3 cups grated carrots
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 (8 ounce) package cream cheese
1 pound confectioners’ sugar
1/3 cup butter
2 teaspoons vanilla extract
1 cup chopped walnuts
Preheat oven to 325 degrees F. Grease two layer pans (8 or 9 inch? Recipe doesn’t say).
In a large bowl, mix together sugar, oil, and eggs. Stir in carrots.
In a separate bowl, combine flour, baking soda and cinnamon; gently stir into carrot mixture. Spoon batter into prepared pans.
Bake for 35 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
When cake is cool, prepare frosting: In a medium mixing bowl, mix together cream cheese, sugar, butter and vanilla and blend until creamy. Stir in walnuts. Frost the top of bottom layer. Add top layer. Frost top of cake and sides.