Carrot Cake

Dry

1 1/4 cup chopped walnuts

2 c granulated sugar

2 c flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon 

Wet

4 1/2 cups shredded carrots

4 eggs

1 1/2 cups vegetable oil

1 1/2 vanilla

Frosting

2 8oz packages cream cheese

2 sticks or 1/2 lb butter

2 lbs confectioners sugar

zest of one orange

Mix all dry ingredients, add all wet ingredients and mix. A mixer is ok, but really a bowl and spoon does the trick. Put in desired pans. (to the right 2 9 inch cake pans) bake at 350 approximately 30 minutes, use toothpick test.

Turn out of pans and let completely cool.

Make frosting in a mixer or with a hand mixer. Let butter come to room temp, add butter and cream cheese and mix, add confectioners sugar in small amounts as it can be incorporated, add the orange zest and frost the cake and refrigerate.