After searching for the perfect carrot cake, I tried this recipe and loved it. The amount of oil below is cut down a half cup from the original recipe, though, because it was a bit too greasy. But otherwise perfect.

Carrot Cake

INGREDIENTS

• 2 cups white sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 cup vegetable oil
• 4 eggs
• 3 cups grated carrots
• 1 cup chopped walnuts
• 1 (3 ounce) package cream cheese
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 1/2 cups sifted confectioners' sugar

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
4. To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.