3 c. finely shredded raw carrots
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. salt
4 eggs
2 c. sugar
1 c. vegetable oil
1 tsp. grated lemon or orange peel
1 c. coarsely chopped pecans or walnuts
2 tsp. vanilla
8 oz. cream cheese, softened
1 lb. confectioners' sugar
8 tbsp. butter, softened
Additional grated lemon or orange peel, if desired

Sift flour with soda, cinnamon, nutmeg, and salt. Beat eggs until very light, then gradually beat in sugar until mixture is fluffy. Slowly add oil, beating to keep the mixture light. Fold in the flour mixture with a spatula; then add carrots, 1 teaspoon vanilla, grated peel, and nuts.

Spread in a greased and floured tube pan, two 9-inch round cake pans, or one 9x13 inch baking pan. Bake in a preheated 350 degree oven for 45-60 minutes, until cake tests done. Cool in pan(s) for 10 minutes before removing from pan to cool completely.

Make frosting by mixing the cream cheese with the butter, then beating in the remaining vanilla and the sugar. Add some grated peel, if desired. Frost the cake with this, and sprinkle on some chopped nuts, if desired.