Carrot Cake

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Recipe by: AUTUMN/FALL
This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Ingredients
 14 servings 593 cals
  •     2 cups white sugar
  •     2 cups all-purpose flour
  •     1 teaspoon salt
  •     2 teaspoons ground cinnamon
  •     1 teaspoon baking soda
  •     1 1/2 cups vegetable oil
  •     4 eggs
  •     3 cups grated carrots
  •     1 cup chopped walnuts
  •     1 (3 ounce) package cream cheese
  •     1/4 cup heavy whipping cream
  •     1 teaspoon vanilla extract
  •     2 1/2 cups sifted confectioners' sugar
  •     3 1/2 cups confectioners' sugar 
Directions
    1-Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
    2-Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
    3-Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
    4-To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.


Source: www.allrecipes.com

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