Carrot Cake 4

2-1/4 cup sugar

2-1/4 cup flour

2-1/4 teaspoon baking soda

1-1/4 teaspoon salt

4 eggs (large)

2-1/4 teaspoon cinnamon

1-3/4 cups Oil

4 cups grated carrots

One 8-ounce package cream cheese (soft)

Frosting:

1/2 cup butter (soft)

1-1/4 teaspoon vanilla

1 pound box powdered sugar

1 cup chopped nuts

Preheat oven to 375F.

For frosting:
Blend cream cheese, butter, vanilla, powdered sugar and chopped nuts together.

For cake:
Sift dry ingredients and add salad oil. Mix well. Add eggs one at a time, beating well after each one. Add carrots. Bake in 3 greased and floured round cake pans. Bake at 350F for 40-45 minutes. Let cool before frosting. Better if made 2 days prior to use.

Serves 8.

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Cajun Country -- New Iberia, Louisiana