Ingredients
2 cups sugar1-1/2 cups canola oil4 large eggs, room temperature2 teaspoons vanilla extract2-1/2 cups all-purpose flour1-1/2 teaspoons baking soda1/2 teaspoon salt1 teaspoon ground cinnamon3 cups shredded carrots (about 6 medium)1 cup chopped walnutsFROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened3 cups confectioners’ sugar
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners’ sugar. Spread over cake.
