1 1/2 cup corn oil
2 cup sugar
3 eggs
1 1/2 cup grated carrot
2 cup flour
2 teaspoon baking soda
2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon vanilla
1 tablespoon cornstarch
3/4 cup walnuts, chopped

CREAM CHEESE ICING:

6 oz. butter
8 oz. cream cheese
2 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon lemon juice

This recipe appeared in the San Jose (California) Mercury food section about 30 years ago, and it has been my favorite ever since. The flavor and texture of both cake and frosting are excellent, and it is EASY!

Mix until blended. Pour into a wax-paper or parchment lined 13x9-inch pan.

Bake at 350°F for 50 minutes. Cool. Top with Cream Cheese Icing.

Serving Size: 16