Granny’s Carrot Cake by Michele Cooper Granny’s Carrot Cake2 cups sugar 1 1/4 cups oil 4 large eggs 1 tsp vanilla 2 cups flour, measure then sift 2 tsp baking soda 1 Tbsp cinnamon 1 tsp salt 3 cups grated carrots 1 cup chopped walnutsFrosting 12 oz powdered sugar, 3 1/3 cups sifted 6 oz cream cheese, room temp 1 tsp vanilla extract 2 Tbsp butter 2 Tbsp milk Preheat oven 350 degrees F.In large bowl, beat sugar and oil. Add eggs and beat well. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts. Place batter in greased 9x13 pan; bake 1 hour and 10 minutes in a 350 oven. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.I hope you enjoy this recipe! Thanks for looking!