I found a bag of baby carrots lurking in the back of the fridge. Instead of grating them I decided to dice them. No nuts to be had so those got left out this time.
Cream Cheese Frosting:
4 (3-ounce) packages cream cheese
1/2 cup butter or margarine
1 2/3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
Carrot Cake:
2 cups sugar, granulated
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground clove
1/2 teaspoon ground allspice
1 1/2 teaspoons baking soda
1 1/2 cups canola oil
4 eggs
3 1/2 cups carrots, grated
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F.
Cream Cheese Frosting:
In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.
Carrot Cake:
In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.
From FoodNetwork.com (here's the original)
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