1 c. (2 sticks) butter, cut in pieces
2 c. sugar
4 lg. eggs
2 c. grated carrots (approx. 6)
2 c. sifted all purpose flour
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

Preheat oven to 350 degrees.

Cream butter and sugar. Add eggs and beat until smooth and silky (looking like mayonnaise and falls in ribbons from spoon). Beat in grated carrots. Combine dry ingredients and sift again. Fold into egg mixture by hand with spatula or whisk. Add vanilla and mix well. Spoon into 2 greased and floured 9 inch cake pans, no more than 3/4 full. Place on middle shelf of oven and bake 30 to 35 minutes. Cool 5 minutes and remove to cake rack.

Variations:

Spice Cake: Add 1/2 teaspoon ground allspice, 1/2 teaspoon ground mace or freshly grated nutmeg and 1/4 teaspoon ground cloves. Omit ginger.

Ginger: Use up to 1 1/2 teaspoon ground ginger and 1 tablespoon brandy for ginger cake. Serve with whipped cream.

ICING:

1 (8 oz.) pkg. cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
1 bx. confectioners sugar
1/2 c. nuts, chopped fine

Beat cream cheese and butter. Add vanilla, confectioners sugar and nuts. Continue to beat until spreading consistency.