CARROT CAKE 3 cups grated raw carrots 2 tsp. baking soda 2 cups sugar 4 eggs 1 1/2 cups vegetable oil 1 tsp. cinnamon 1 tsp. salt         2 Tbsp vanilla 2 cups flour  Preheat oven to 325 degrees.

Mix and blend sugar with eggs, vegetable oil and cinnamon.

Sift soda, salt and flour together, sift into above mixture and mix. Add grated carrots and vanilla to cake batter and mix together. Pour into 3 round layer pans or one 7" by 9" pan that have been sprayed with Bakers Joy and bake for 30 to 45 minutes. Time may very depending on oven. I bake mine for 40 minutes. Cake is done when a toothpick stuck in the middle comes out clean and the cake pulls away from the sides of the pan.

Hint no. 1: use the chopping blade of a food processor and chop them real fine instead of grating them.

Hint no. 2: Instead of using a mixer to mix the batter, use a whisk and mix the batter by hand.

Hint no. 3: After taking out of the oven turn out onto cooling racks that have been covered with wax paper, lift pan to make sure cake has come free of pan, then place pan back on top of cake until cool and ready to ice.

 Cream Cheese Frosting

1 stick butter

1 - 8 ounce package cream cheese

1 package powdered sugar (sifted)          

1 cup chopped nuts

Blend cream cheese and butter with mixer, add powdered sugar and mix. Then add nuts and mix