A good carrot cake recipe

This is a recipe for a good carrot cake that came from Peggy Fiedler some years ago. The orange rind in the icing is a post-Peggy innovation. The cake works well as a two-layer cake, but you'll need to make more icing than is called for in the recipe.

Cake

2 cups flour
2 cups sugar
2 teasp. baking soda
2 teasp. cinnamon
1 teasp. salt
3 cups grated carrots
4 eggs
1 teasp. vanilla extract
1 1/2 cup vegetable oil

1. Sift dry ingredients into a mixing bowl.
2. Mix in grated carrots, vanilla, eggs.
3. Beat, and add oil slowly.
4. Pour into a buttered 8"x12" pan, or two 8" diameter round pans.
5. Bake at 325 degrees for 35-45 minutes or until the center is done.
6. Let cool.

Frosting

8 oz. cream cheese
1 stick butter
1 tablespoon vanilla extract
1 lb. powdered sugar
rind of an orange
walnuts

1. Beat cream cheese, adding butter, orange rind, and vanilla.
2. Add powdered sugar in thirds, beating.
3. Frost cake, top with nuts.

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