Carrot Cake

Ingredients

CAKE

1 C Vegetable Oil

2 C Sugar

3 C Carrots, freshly grated (about 7)

1 C Walnuts, coarse chopped

2 C Flour

1 T Baking Powder

1 t Cinnamon

1 t Nutmeg

1/2 t Salt

4 Eggs

FROSTING

4 T Butter, unsalted (1/2 stick)

1/4 C Solid Vegetable Shortening (Crisco)

12 oz Cream Cheese, softened

2 T Milk

1 T Vanilla Extract

1 1/2 C Confectioners' Sugar

Procedure

1. Preheat the oven to 350ºF. Oil an 11 x 9-inch sheet pan.

2. Make the cake: In a large bowl, combine the oil, sugar, carrots, walnuts, flour, baking power, cinnamon, nutmeg, and salt and stir to combine. Add the eggs and mix well. Pour the batter into the prepared pan. Bake until the cake is springy to the touch, 45 minutes. Cool in the pan on a wire rack.

3. Make the frosting: Cream together the butter, shortening and the cream cheese with a wooden spoon or hand mixer in a medium bowl. Add the milk and vanilla. Add the confectioners' sugar and stir until smooth. When the cake is cool, frost.

Serves 8 to 10