Carrot Cake with Cream Cheese Frosting

My mom and I have been making this carrot cake for many, many years.  It is an absolute favorite in our family. 

4 eggs
2 cups sugar
3/4 cup vegetable oil
3 cups shredded carrots (approx. 1 lb.)
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 cups flour
1 cup chopped walnuts, optional

Preheat oven to 325 degrees.

Place the eggs and sugar in a mixing bowl and mix for a minute or two until well blended.  Add the oil and carrots.  Mix together.  Set aside.

In a separate bowl, mix together the remaining dry ingredients.  Add to the wet ingredients and mix well.

Pour into a greased 9x13 pan.  Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cream Cheese Frosting

9 TBS butter, softened
12 oz (1 1/2 pkgs) cream cheese, softened
3 3/4 to 4 1/2 cups powdered sugar
1 TBS vanilla

Mix at high speed until creamy.  Frost cake.

Refrigerate to prevent the frosting from getting too soft.

Janice