Carrot Cake

2 Cups Flour, all-purpose
2 Cups Sugar
2 tsp Baking Soda
2 tsp Cinnamon
1 tsp Salt
1 1/2 Cup Olive Oil
4 Eggs large
3 cups Carrots, grated (by hand or food processor)
1 tsp Vanilla Extract
1 cup Walnuts

Cream Cheese Frosting: (see separate Recipe for calorie and nutrition breakdown)
1 stick Butter
1 Box Confectioners Sugar (1 lb)
1 8oz Cream Cheese (not recomended to use low fat or fat free)
1 or 2 tsp Vanilla

I have used both Bundt Pans or 9x13 pans.

Just before I start cake portion, I open cream cheese and butter and place into medium size bowl so they both can come to room temperture for easier mixing while cake batter baking.

I do add ground nutmeg in batter with cinnaom (and I use more then what recipe calls for)
Also, I sprinkle NUTMEG after I have Frosted cake to add a little more delicousness to it. :-)

Preheat Oven to 350 degrees.
Sift dry ingredients
Add Oil & Eggs
Beat until thoroughly mixed
Add Carrots & Vanilla
Mix well
Add Walnuts
Pour into greased & floured pan.
Bake for 45-50 minutes

Cream Cheese Frosting:
Mix all ingredients together
Frost cooled cake

Serving Size: Makes 15-16 3" pieces (if using 9x13 pan)