Carrot Cake
From An Ugly Plate

Makes: One Entire Cake 2 Cups Sugar 1 1/2 Cups Vegetable Oil 3 Cups Grated Carrots Four Eggs 1/2 Cup Chopped Walnuts 3 Cups Flour 2 Teaspoons Baking Powder 2 Teaspoons Baking Soda 1/4 Teaspoon Salt 2 Teaspoons Ground Cinnamon For The Glaze: 6 Tablespoons Cream Cheese 4 Tablespoons Butter 2 Cups Connfectioners/Powdered Sugar 1 Teaspoon Leamon Juice

Step 1 Thourougly mix 2 cups of sugar with 1 1/2 cups of vegetable oil, then blend in 3 cups of grated carrots. Step 2 Add 4 eggs, beating well after each egg, then fold in 1/2 cup of chopped walnuts. Step 3 In another bowl, sift together 3 cups of flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 1/4 teaspoon of salt, and 2 teaspoons of ground cinnamon. Gradually add the carrot mixture to this and blend well. Step 3 Pour the mixture into a greased and floured 10 inch fluted tube pan (a bundt cake pan). Preheat your oven at 350 degrees Farenheight and bake for one hour, cooling on a wire rack.

For The Glaze: Blend 6 tablespoons of cream cheese, 4 tablespoons of butter, 2 cups of confectioners/powdered sugar, and 1 teaspoon of lemon juice until smooth. Frost cake while still warm for maximum drippage.