My favorite cake - Carrot cake

Few people know that my favorite cake is carrot cake. My friends at work would say yellow with chocolate frosting, but that is because grating 3 cups of carrots is a big ole pain so would never ask them to do that.

My mom knew it was my favorite because when I was a little kid, probably 5 years old or less I asked her to bake mea carrot cake for my birthday. I remember family members not believing that I asked for it, but I clearly remember it. The other day my daughter mentioned that she loves carrot cake, which was surprising because I have never made one or told her it was my favorite. After that I knew I had to make her one. I searched online and read tons of reviews of recipes until I came to one titled The Best Carrot Cake Ever! It had 5 star ratings so I decided to give it a shot. The recipe came out of a 30 year old cookbook that no one remembers the name of. I found it on just www.justapinch.com

Preheat oven at 350 degrees.
Ingredients
2 cups granulated sugar
1 1/4 cup oil
4 large eggs
2 cups all purpose flour
2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 cups grated carrots (bought my already grated to save time)
1 cup chopped walnuts

Icing ingredients
24 oz powdered sugar
8 oz cream cheese (room temperature)
2 teaspoon vanilla extract
4 tablespoon butter (room temperature)
4 tablespoon milk

Cake Directions
1. In a large bowl beat oil, sugar and eggs. Remember to crack your eggs into a separate bowl in case any are bad and to prevent shells going in your batter.
2. Sift together flour, baking soda, cinnamon and salt into a small bowl and slowly pour into your batter with your mixer on stir or low.
3. Fold in the carrots and walnuts.
4. Grease either 2 8 inch pans or 1 9x13. If using the 9x13 you can half the icing recipe.
5. Pour batter into your pans and bake as follows: 9x13 - 45 minutes. Both 8 inch pans at once 40 mins. Allow the 8 inch cakes to completely cool on wire racks before assembling and icing. The 9x13 can cool in its own pan but don't ice until cool or your icing will melt.
Icing directions
1. Beat together powdered sugar, butter, cream cheese, vanilla and milk until creamy.
2. If using a layered cake, put icing on the top of the bottom layer until completely covered. Not too thick. Gently add the top layer. Scoop icing out in the middle of the cake and using an angled spatula slowly push the icing towards the side of the cake. Don't lift the spatula up unless there is a lot of icing under it, this will prevent cake crumbs from getting in your icing.
3. Spread icing down the sides of the cake. Once covered turn your spatula sideways and gently slide it around the cake to smooth the icing.
4. Icing the 9x13 is a breeze! Just dump icing on top and spread evenly across.

Your family will enjoy this cake! Let me know how it turns out!