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!