Mom’s favorite. No contest.

• 1 ¼ cup salad oil
• 2 cups sugar
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 4 eggs
• 3 cups peeled, washed and grated carrots
• Optional: 1/2 to 1 cup chopped English or California walnuts
• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 1 16-ounce package powdered sugar
• 1 teaspoon vanilla

Preheat oven to 350 degrees. Combine all ingredients except cream cheese, butter, powdered sugar and vanilla and pour into baking pan.* By the way, the walnuts were never optional in our house – Mom loved walnuts. You also can use pecans, if you prefer them.

Bake at 350 degrees for 1 hour 10 minutes. While cake is cooling, cream butter and cream cheese until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. When cake has completely cooled, it can be frosted.

Because of the dairy-based frosting, this cake should be stored in the refrigerator.

*You can bake this in a 9 x 13 pan or in 2-3 round cake pans.