CARROT CAKE

4 eggs
1 ¾ c. sugar
1 c. cooking oil
2 c. flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1 ½ c. finely shredded carrot
1 c. coarsely shredded apple
½ c. chopped walnuts (optional)

Mix eggs, sugar and cooking oil until just combined. Stir in flour, baking soda, salt and cinnamon. Add carrots, apple and walnuts. Pour into two 9 inch pans. Bake at 350 for 30 – 35 minutes. (9X12 pan bake 45 minutes) Cool 10 minutes and remove from pans. Cool thoroughly. Frost with cream cheese frosting and top with chopped walnuts.

Cream Cheese Frosting

8 oz. cream cheese—softened
½ c. butter—softened
2 t. vanilla
4 ½-5 c. powdered sugar

Beat cream cheese, butter and vanilla until fluffy. Add 2 c. of powdered sugar. Mix well. Add 2 ½ - 3 c. more powdered sugar and beat until spreading consistently. Spread over tops and sides of cake.