1 1/2 cup oil
1 cup sugar
1 cup brown sugar
3 cups finely grated carrots (about 3 large carrots)
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 cup chopped walnuts
Cream sugar and oil, add eggs and beat until smooth.
Add carrots, dry ingredients and nuts.
Bake in a greased & floured tube pan 1 hour 15 min. at 350.
Cream Cheese frosting:
1 pkg. Philadelphia cream cheese (room temp)
1 ½ cup icing sugar
¼ cup unsalted butter (room temp)
1 tsp. vanilla
Cream the cream cheese and butter together whipping with a hand blender or in the stand up mixer with a paddle attachment. Add sugar and vanilla. Whip and chill until ready to frost cake.
Pineapple candy (make ahead)