Carrot Cake + Cream Cheese Icing

"Who knew a cake with a vegetable as the star ingredient would be enamored by so many? Trust me - it's a winner and a half. This carrot cake has long been a favored family recipe. It's rumored to have originated from The Broadway years ago and I've made it a goal to pass this recipe along as much as possible because it's a sure fire hit wherever it lands!"

3 c grated carrots (4 lg carrots)
2 c sugar (granulated)
2 c flour
4 eggs (beaten)
1 1/2 cups Wesson oil (can use apple sauce)
8 oz pkg cream cheese (softened)
2 tsp soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 c chopped walnuts (can add more)

Beat together sugar, eggs, cream cheese. Add carrots, flour, oil. Mix the soda, salt, cinnamon in separate bowl then add to mixture. Add vanilla and nuts. Pour batter into greased and floured 9 x 13 pan. Bake for 55 min @ 350 degrees (approximately 40 mins when split in two 9 x 13 pans.)

Cool and frost with Cream Cheese Icing...

1 lb powdered sugar
1/4 c butter (softened)
8oz pkg cream cheese
2 tbsp milk
1 tsp vanilla

Cream together butter and cream cheese, add sugar, milk and vanilla. Beat until smooth. Spread on cooled cake and between layers.

Source: Family archive, possibly originated from The Broadway.