6-8 carrots, scraped
2 c. sugar
1 1/2 c. corn oil
4 eggs, lightly beaten
2 c. all purpose flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 c. walnuts, chopped

BUTTERCREAM SAUCE:

8 tbsp. (1 stick) unsalted butter, softened
1 (8 oz.) pkg. cream cheese
2 c. confectioners' sugar
2 tsp. vanilla

Preheat oven to 325 degrees. Butter 13"x9"x2" baking pan. Grate enough carrots to yield 3 cups. A food processor works great for this. Set aside.

In electric mixer, cream sugar, oil and eggs. Sift together flour, salt, soda and spices. Add the flour mixture to the egg mixture in four equal parts. Blend well. Fold in carrots and nuts. Pour batter into prepared pan. Bake in preheated oven 60 to 70 minutes.

While cake is baking, cream the butter until light and fluffy. Work in the cream cheese. Add confectioners' sugar and vanilla. Beat vigorously. Cool cake, spread butter cream sauce on top.

Decorate with chopped walnuts on top of frosting. This cake is better the second day. It can also be made in a buttered bundt pan baked at 350 degrees for 55 to 60 minutes. One cup raisins can also be added. Plump raisins first in hot water, then drain.