We love this version of the 100 pound carrot cake.  Don’t let National Carrot Cake {February 3rd} day pass you by without a slice.  This is a cake that is perfect for company or whenever you have some extra time and want a sweet treat!  This carrot cake is sure to make you better-than-Betty-Crocker. {wink}

Ingredients:

•    2 cups flour

•    2cups sugar

•    1 T. baking soda

•    3 cups shredded carrots {Equivalent to a 1 pound bag}

•    4 eggs

•    ¾ cup vegetable oil

•    ¾ cup craisins

•    ¾ tsp. ginger

•    1 tsp. cinnamon

•    ½ tsp. nutmeg

•    1 cup walnuts

Orange Cream Frosting

•    1 8 oz. package cream cheese, softened

•    ½ cup butter, softened

•    1 T. orange juice {from frozen concentrate}

•    2 ½ cups powdered sugar

Directions:

Preheat the oven to 350 degrees F. Grease a 9x11 inch pan.  

Mix dry ingredients and set aside.  In a medium bowl, beat eggs, stir in shredded carrots, oil, raisins, and walnuts.  Add the flour mixture gradually.  Pour into cake pan and bake for 30-35 minutes, or until middle is set.  Allow to cool completely.

Frosting Directions:

Combine cream cheese, frozen oj concentrate, and butter.  Beat until smooth.  Gradually add powdered sugar, mixing each time.  Add more if needed to get desired consistency.  

After frosting top with crushed nuts, if desired.  Serve and enjoy!