An old time favorite, beautiful to look at and delightful to eat. Refrigerate any leftover cake to keep the frosting from spoiling. Carrot cake tastes best at room temperature, so take it out of the refrigerator about 30 to 40 minutes before serving. (Three 8-inch layers, or one 11 x 15-inch cake, or one 10-inch tube-mold cake).

2 1/4 c. flour
2 c. sugar
2 1/4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
1/8 tsp. allspice
5 lg. eggs
1 c. (2 sticks) well softened salt butter
3 c. grated fresh carrots
1/2 c. chopped pecans or walnuts

FROSTING:

1 (8 oz.) pkg. Philadelphia cream cheese
1/4 c. (1/2 stick) salt butter
1 lb. confectioners' sugar

Sift the dry ingredients together twice. In a large mixing bowl beat the eggs with an electric mixer or a wire whisk for 2 minutes. Add the butter and mix lightly but thoroughly. Gradually add the dry ingredients, mixing gently but constantly with a wooden spoon or spatula. Add the grated carrots and chopped nuts and mix to blend thoroughly.

Butter three 8-inch layer pans, an 11 x 15-inch cake pan, or a 10-inch tube-mold, then dust the buttered surface lightly with flour. Pour the batter into the pans and bake in a preheated 350 degree oven for about 30 minutes for layers, 50 minutes for a single rectangular cake, or 1 hour and 10 minutes for a tube-mold cake. Test for doneness by inserting a cake tester or toothpick into the center of the cake; if it comes out dry, the cake is done. Set to cool on a rack.

To prepare frosting, cream the cream cheese and butter together with a pastry blender or spatula until smooth. Add the sugar and blend thoroughly by mixing with a wooden spoon, wire whisk, or electric mixer at low speed for 2 minutes. For a layer cake, frost the top of each layer, stack, then cover the sides with frosting. For a single rectangular cake, frost the top and sides and make patterned swirls on the top with any leftover frosting. For a tube cake, spread the entire surface evenly with frosting, using a spatula.