1 1/2 c. oil
1 2/3 c. sugar
4 eggs
2 c. flour
1/3 c. cocoa
2 tsp. baking soda
3 tsp. pumpkin pie spice
1 tsp. salt
3 c. shredded carrots (packed)
3/4 c. finely chopped walnuts (opt.)

Mix oil with sugar, add eggs, one at a time, beating well after each addition. Sift flour with cocoa, baking soda, pumpkin pie spice and salt. Add dry ingredients to creamed mixture. Mix in carrots and nuts. Grease bottom of 9"x13" pan. Spread batter evenly. Bake at 350 degrees for 45 to 50 minutes. Cool 30 minutes. Spread white chocolate frosting on cake. Sprinkle with nuts or grated chocolate.

WHITE CHOCOLATE FROSTING:

3 c. powdered sugar
3 oz. softened cream cheese
3 tbsp. half and half
2 tsp. vanilla
1/8 tsp. salt
4 oz. sweet white chocolate
2 tbsp. butter

In mixer, blend powdered sugar, cream cheese, half and half, vanilla and salt. In double boiler melt white chocolate with butter over 1" simmering water. Add to creamed mixture, beat until smooth. Spread on carrot cake.