Carrot Cake

2 cups sugar
1 ½ cup oil
4 eggs
3 cups shredded carrots
2 cups flour
2 teaspoon cinnamon
½ teaspoon nutmeg
1/8 teaspoon cloves
2 teaspoon baking powder
2 teaspoon baking soda (or one addition teaspoon baking powder)
1 teaspoon salt
1 cup walnuts (coated with flour)

125 g (4 oz? The small package…) cream cheese
¼ lb margarine
2 cups icing sugar


Allow cream cheese and margarine out of the refrigerator to reach room temperature.
Grease two 8” round pans or one 8 x 11” pan. Line the bottom with wax paper. Pre-heat oven to 350 F.

Beat the eggs and add sugar Add oil to the egg mixture Fold in dry ingredients, then beat until smooth with electric beater Fold in nuts
Bake for 50-60 minutes. Once cake is cooled, prepare the icing. Mix all ingredients with a fork, beat with mixer until smooth. Ice when cake is cooled.