Carrot cake

2 cups sugar

1-1/2 cups canola oil

4 large eggs, room temperature

2 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 cups shredded carrots (about 6 medium)

1 cup Walnuts

FROSTING:

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

3 cups confectioners' sugar

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
• Beat first four ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.
• Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.
• For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Health Tip: Skip the heavy frosting and dust this cake with confectioners’ sugar to save almost 150 calories and 10g fat per serving. 

https://www.tasteofhome.com/recipes/grandma-s-carrot-cake/