Carrot Cake with Nut Icing

By Helen Brandt

Aunt Helen was my mother's sister, and she married my father's brother; that's why her last name is Brandt.  We tried this recipe recently, and everyone loved it.—Dorothea

Cake Ingredients:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups grated carrots

Icing Ingredients:
1/2 cup butter
8 oz cream cheese
1 1/3 cup confectioner's sugar
1 tsp vanilla
1 cup chopped nuts

Directions:
1.  Sift together dry ingredients except sugar.
2.  In another bowl, combine oil and sugar.  Mix well and then add eggs one at a time, beating well after each.  Add dry ingredients, then carrots.  Mix well.
3.  Turn into three greased and floured 8 inch round cake pans, or an angel food cake pan.  Bake in 350 degree oven for 50-60 minutes, or until toothpick comes out clean. Cool.
4. Cream butter and cream cheese.  Beat until light, adding sugar, vanilla, and nuts while beating.
5. Frost cooled cake with icing.