3 1/3 c. sifted all purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
4 eggs
1 1/2 c. vegetable oil
2 tsp. vanilla
2 c. coarsely shredded carrots
1 c. chopped walnuts

CONFECTIONERS' FROSTING:

Place 1 cup of sifted 10X confectioners' sugar in a small bowl. Gradually stir in 1 to 2 tablespoons of milk, whisking constantly, until the mixture is of a good drizzling consistency.

Preheat oven to 325 degrees. Grease a 10" bundt or angel cake tube pan. Sift together flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon into large bowl. Make a well in the center. Add the eggs, oil and vanilla; beat with a wooden spoon until smooth. Stir in the carrots and walnuts. Turn the mixture into the prepared pan.

Bake in the preheated slow oven, 325 degrees for 1 hour and 20 minutes or until the top springs back when lightly pressed with a finger tip. Cool the cake in the baking pan on a wire rack for 10 minutes. Remove the cake from the pan. Cool completely before frosting. Drizzle with the confectioners' sugar. Makes 12 servings.