2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
Pinch ground cloves
4 lg. eggs
1 c. sugar
3/4 c. firmly packed brown sugar
1 tsp. vanilla
1 c. vegetable oil
3 c. shredded carrots
3/4 c. chopped walnuts, optional

ICING:

1 pkg. (8 oz.) cream cheese
1/4 c. butter
1 tsp. vanilla
1/2 tsp. grated orange peel
3 c. powdered sugar

Preheat oven 350 degrees. Grease and flour two 9 inch round pans (or set up for 32 cupcakes).

Mix flour, baking soda, cinnamon, salt, nutmeg and cloves. Beat eggs, sugars and vanilla in large bowl with mixer at low speed; add oil. Add in flour mixture and blend.

Fold in carrots (and walnuts if desired). Bake 40 minutes (25 minutes for cupcakes). Cool cake in pans 20 minutes, then on wire racks. Ice when cool.

ICING: Beat cream cheese, butter, vanilla and peel until light and smooth. Beat in sugar. Spread on cake.