Attack of The Baking Bug (Part 2)

One fine day, I opened the door to the fridge and there were carrots, carrots, CARROTS everywhere! It was as if Bugs Bunny had been put in charge of the groceries. I couldn't figure out what had happened at first. But then I started raking my mind for all the things I could do with a bunch of carrots. And I made the first thing that came to my mind...

Carrot Cake!

I love food, but there's something about carrot cakes which makes my drift off to a Winter Wonderland, with my sitting in a glass covered veranda, watching the snow drift down from the sky in its beautiful white perfection while drinking cinnamon-spiked coffee and munching on an ooey-gooey carrot cake. Sigh

*drools*

Check out the recipe. The only things I changed about it were;

1. I used AP Flour and added a teaspoon of baking powder.
2. I didn't have walnuts so I threw in some raisins instead.

Ingredients

For the cake:

• 2 cups self-rising flour
• 2 teaspoons ground cinnamon
• 2 cups white sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 3 cups grated carrots
• 1 cup chopped walnuts

For the icing:

• 1 (8 ounce) package cream cheese
• 1/2 cup margarine, softened
• 1 pound confectioners' sugar
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract 

Directions

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the batter evenly between the two prepared pans.
• Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.
• To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese; add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and frost the cooled cake layers.