2 c. sifted flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
4 whole eggs, beaten frothy
1 c. vegetable oil
4 c. carrots, cut and shredded
1 c. walnuts
2 tsp. vanilla

Sift dry ingredients together. Beat eggs and oil together. Gradually beat in dry ingredients; add carrots, nuts and vanilla, blending well. Bake at 350 degrees in greased and floured pan for 30 minutes. Cool for 20 minutes. Frost with Cream Cheese Butter Frosting.

CREAM CHEESE BUTTER FROSTING:

1/4 c. butter
1 (8 oz.) pkg. cream cheese
1 pkg. powdered sugar
1 tsp. vanilla
1 c. finely chopped nuts

Combine butter and cream cheese. Beat until light; gradually add sugar, then vanilla, then nuts. Mix well. Frost Rich Carrot Cake.