4 eggs
2 c. sugar
1 1/2 c. vegetable oil
2 c. all-purpose flour
2 to 3 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 c. grated carrots

In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg. Beat into egg mixture. Stir in carrots. Pour into two greased and floured 9 inch round baking pans.

Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Frosting:

1/2 c. butter, softened
1 pkg (3 oz.) cream cheese, softened
3 3/4 c. powdered sugar
1 tsp. vanilla extract
2 to 3 tbsp. milk
1 c. chopped walnuts
Carrot curls, optional
additional walnuts, optional

Cream butter and cream cheese in mixing bowl. Gradually beat in powdered sugar and vanilla. Add enough milk to achieve desired spreading consistency. Stir in walnuts. Spread frosting between layers and over top and sides of cake. Garnish with carrot curls and walnuts if desired. Refrigerate leftovers.

Yield: 12 servings.