Marta's Carrot Cake

1-1/2 cups unbleached flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

1-1/2 cups sugar

1 cup oil

3 eggs

1-1/2 tsp vanilla

2 cups grated raw carrots

1/2 cups chopped walnuts

6 oz cream cheese, softened

4 Tbsp soft margarine

2 tsp vanilla

2 cups powdered sugar

A few drops of lemon juice

Mix flour, cinnamon, baking soda, and salt and set aside.   Blend sugar, oil, eggs, and vanilla with mixer at low speed for 30 seconds.   Add premixed dry ingredients slowly and mix at medium speed for three minutes.   Fold in carrots and nuts.  Pour into greased and floured 11 x 7 pan and bake at 350 degrees until toothpick in center comes out clean.  Let cake cool completely.

Frosting:

Blend cream cheese, margarine, and vanilla.   Slowly add powdered sugar.  Add lemon juice until desired consistency is obtained.

When I had my cake decorating business in the early 1980s, this was my best seller.  I doubled both recipes to make a quarter sheet cake (13 x 9).  Enjoy!