Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
1 1/2 Tbs. lemon juice
3 cups grated carrots (6 or 7)
2 cups flour
2 tsp. soda
2 tsp. cinnamon
1/2 tsp. salt
1 cup walnuts, broken into small pieces
Topping
1/4 lb. butter, softened
8 oz. cream cheese
1 Tbs. lemon juice
1 box (16 oz.) powdered sugar
1 cup walnuts (optional), chopped
Preparation:
Cream together sugar and oil. Blend in eggs then lemon juice. Add carrots. Combine flour, soda, cinnamon, and salt together. Add to carrot mixture and mix well. Stir in nuts. Pour batter into 9 x 13 x 2 inch greased and floured pan. Bake at 350° for 40 to 45 minutes.
While cake is baking, prepare topping. Cream together butter and cream cheese. Add lemon juice and powdered sugar and mix until smooth. Stir in nuts if desired.
Spread topping on cooled cake. Chill well.
Serving Suggestion:
Cut into squares and enjoy.
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