Carrot cake

I have found so many wonderful American recipes, sadly today's carrot cake is the last in the american week, maybe we can come back to it later in the new year if you wish, just let me know.

This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.

Ingredients

2 cups white sugar

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 1/2 cups 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

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.

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.

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.

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.