Carrot Cake #1 - cooking recipe

Ingredients

3 c. finely shredded raw carrots
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. salt
4 eggs
2 c. sugar
1 c. vegetable oil
1 tsp. grated lemon or orange peel
1 c. coarsely chopped pecans or walnuts
2 tsp. vanilla
8 oz. cream cheese, softened
1 lb. confectioners sugar
8 Tbsp. butter or margarine, softened
additional grated lemon or orange peel, if desired

Preparation

Sift flour with soda, cinnamon, nutmeg and salt.
Beat eggs until very light, then gradually beat in sugar until mixture is fluffy.
Slowly add oil, beating to keep the mixture light.
Fold in the flour mixture with a spatula, then add carrots, vanilla, grated peel and nuts.
Spread in a greased and floured tube pan, two 9-inch round cake pans or one 9 x 13-inch baking pan.
Bake in preheated 350\u00b0 oven for 45 to 60 minutes, until cake tests done. Cool in pan(s) for 10 minutes before removing from pan to cool completely.