Carrot cake

Ingredients

Cake

 1 1/2 cups granulated sugar

1 cup vegetable oil

3 eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

3 cups shredded carrots (5 medium)

1 cup coarsely chopped walnuts

Cream Cheese Frosting

1 package (8 oz) cream cheese, softened

1/4 cup whipping cream

1 teaspoon vanilla essence

4 cups powdered sugar

Instruction

1.   Heat oven to 180°C. Grease bottom and sides of pan or two 8-inch with butter. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended.

2.    Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).

3.  Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool rounds then remove from pans to cooling rack. Cool completely, about 1 hour.

4.   In medium bowl, beat cream cheese, whipping cream and vanilla essence with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.