Curry Family
2 C. sugar
3 C. shredded carrots
1 ½ C. canola oil
4 eggs
1 C. walnuts
2 C. flour
1 t. salt
2 t. baking soda
2 t. cinnamon
Icing:
¼ C. butter
½ t. vanilla
1 ½ C. powdered sugar
1/8 t. salt
1 pkg. (3 oz.) cream cheese, softened
Preheat oven to 350. Grease and flour a 9X13” cake pan.
Combine sugar and oil. Beat eggs until light and fluffy and then add them to the sugar mixture. Sift dry ingredients together and add into the mixture. Stir in carrots and nuts.
Bake for 45-50 minutes and cool on a rack.
Blend all the icing ingredients and spread over the cooled cake. Refrigerate leftovers.