Today it is the Bella Luna Kitchen's biggest seller.  It is easy to make and always a huge hit. I have tried many carrot cakes in many restauarants and people's homes.  This one is still my favorite. Thanks Barbara, and enjoy!

FOR THE CAKE

Carrots, peeled and grated, 3 cups
Sugar, 1 ¾ cups
Vegetable oil, 1 ½ cups
Eggs, at room temperature, 4
Bread flour, 2 cups
Cinnamon, 3 teaspoons
Baking powder, 1 ½ teaspoons
Baking soda, 1 ½ teaspoons
Salt, 1 scant teaspoon
Walnuts, chopped medium, ½ cup

Preheat oven to 375º. Grease two 9” round baking pans, line with cut parchment paper and grease paper. (Parchment should be
cut slightly SMALLER than the bottom of the pan)
Mix sugar and oil in a bowl.  Add eggs and beat. Add dry ingredients and beat until just combined.
Add carrots and stir in with wooden spoon.  Fold in nuts.
Pour into the cake pans.
Bake for 35 minutes, or until cake tester comes out clean.  Frost when cakes are cool.

CREAM CHEESE FROSTING

Cream cheese, at room temperature, 1 cup
Confectioner’s sugar, sifted through a sieve, 2  cups
Butter, at room temperature, ¼ cup
Kasuku, ½ cup
Vanilla, 1 teaspoon
Salt, A pinch

Beat cream cheese, butter and kasuku until fluffy.  Add sugar and vanilla and keep beating until very fluffy and there are no
lumps.  Use 3 ½ cups frosting per two-layer cake

Lee Foley, Bella Luna Kitchen