Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter -- (2 sticks)
  2               cups  sugar
  4              large  eggs
  2                cup  grated carrots (approx. 6)
  2                cup  sifted all purpose flour
  2           teaspoon  ground cinnamon
     1/4      teaspoon  ground ginger
  1           teaspoon  baking soda
  1           teaspoon  salt
  1           teaspoon  vanilla
                        ICING:
  8             ounces  cream cheese -- softened
  1              stick  butter -- softened
  1           teaspoon  vanilla
  1                box confectioners sugar
     1/2           cup  nuts -- chopped fine

Preparation:

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and beat until smooth and silky (looking like mayonnaise and falls in ribbons from spoon). Beat in grated carrots. Combine dry ingredients and sift again. Fold into egg mixture by hand with spatula or whisk. Add vanilla and mix well. Spoon into 2 greased and floured 9 inch cake pans, no more than 3/4 full. Place on middle shelf of oven and bake 30 to 35 minutes. Cool 5 minutes and remove to cake rack. Variations: Spice Cake: Add 1/2 teaspoon ground allspice, 1/2 teaspoon ground mace or freshly grated nutmeg and 1/4 teaspoon ground cloves. Omit ginger. Ginger: Use up to 1 1/2 teaspoon ground ginger and 1 tablespoon brandy for ginger cake. Serve with whipped cream. Icing: Beat cream cheese and butter. Add vanilla, confectioners sugar and nuts. Continue to beat until spreading consistency.

Nutritional Information:

6373 Calories (kcal); 417g Total Fat; (57% calories from fat); 78g Protein; 605g Carbohydrate; 1748mg Cholesterol; 7125mg Sodium