3 cups sifted self-rising flour
2 cups sugar
1 1/2 cups vegetable oil
2 cups grated carrots (I use food processor)
1 cup chopped nuts
1 tsp cinnamon
1 1/2 boxes of powdered sugar
1 8oz package of cream cheese (softened)
1 stick of butter or margarine (softened)
Place flour, sugar, and cinnamon in mixing bowl and stir together. Add oil. Mix well. Add eggs one at a time mixing well after each. Add carrots and mix on low until incorporated. Add nuts and mix on low until incorporated. (Batter will be pretty thick) Pour into greased and floured cake pans. Bake 15-20 minutes at 350°. (Layers do not get very brown on top)
Mix butter and cream cheese until fluffy. Add sugar 1 cup at a time mixing well after each addition. You can add more or less sugar until you reach the desired consistency.
I use 4 cake pans instead of 3 to make a larger cake. This also helps to keep the cake moist. Just don’t over cook the layers.