Carrot Cake:2 cups sugar, granulated
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground clove
1/2 teaspoon ground allspice
1 1/2 teaspoons baking soda
1 1/2 cups canola oil
4 eggs
3 1/2 cups carrots, grated
1 cup chopped walnuts
In a large mixing bowl combine, sugar, flour,
salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add
eggs; beat in one at a time. Once the batter is properly mixed, stir in carrots
and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at
350 degrees F for 60 to 70 minutes or until golden brown. Once cake has cooled,
frost and sprinkle chopped walnuts on top as a garnish.
Cream Cheese Frosting:4 (3-ounce) packages cream
cheese
1/2 cup butter or margarine
1 2/3 cups confectioners'
sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
In an electric mixer beat the cream cheese and butter
on high until smooth. Then add confectioners' sugar. Continue to beat on high
until the lumps have all dissolve. Finally, beat in vanilla extract and lemon
juice on low speed until the frosting is completely mixed.