CARROT CAKE WITH CREAM CHEESE FROSTING- Elisheva Bier

Here's a terrific recipe for carrot cake with cream cheese frosting. This recipe is originally for the NY Times. The story behind the cake goes as follows- a woman opened a bakery called the Carrot Top Bakery with this recipe as the feature cake.

Cake:

1 C oil

2 C sugar

3 C ground carrots (7 medium)

1 C walnuts coarsely chopped

2 C flour

3 t baking powder

1 t cinnamon

1 t nutmeg

1/2 t salt

4 eggs

Frosting:

1/4 C butter (1/2 stick) at room temp

1/4 C shortening

1 1/2 C cream cheese (3/4 Lb) at room temp

2 T milk

1 T vanilla

1 1/2 C confectionary sugar

Preheat oven to 350 degrees

Grease 9 x 11 inch sheet pan (I usually make it in a 9x13 or in 2 square pans)

In a large bowl, combine everything but the eggs. Then add the eggs and mix well.

Cook for 45 minutes or until cake is springy to the touch.

Cool in pan

Frosting-cream the butter, shortening, and cream cheese with a wooden spoon or hand mixer. Add milk and vanilla extract. Add confectionary sugar and stir until smooth.

Frost when cake is cool.