Carrot Cake

What could be more appropriate at Easter than carrot cake for my somebunnies that I love! This dense, sweet cake was delicious, and the icing was downright addictive.

2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrots, about 4 medium carrots
1/4 cup chopped walnuts

Icing
1/2 cup (1 stick) butter, softened
3 cups confectioners sugar
One 8-ounce package cream cheese, softened
1/4 cup chopped walnuts

Preheat the oven to 350. Spray a 13 by 9-inch baking pan with vegetable oil cooking spray and dust with flour.

In the bowl of an electric mixer, combine the sugar, oil, and eggs. Mix at medium speed until smooth.

Sift together the flour, cinnamon, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture and combine at low speed until smooth. With a spoon, stir in the carrots and walnuts.

Place the batter in the prepared pan and place on the middle rack in the oven. Bake for 50 minutes. When the cake is done, remove from the oven and allow to cool on the countertop for 15 minutes before icing.

To make the icing: Beat the butter, sugar, and cream cheese in a medium bowl until smooth. Stir in the walnuts. Ice the cake when it is warm, not hot; this improves the icing's spreadability. The icing will firm up in the refrigerator. Keep the cake cold until ready to serve.