Dayrecipe Food Community

Makes 8 to 10 servings.

INGREDIENTS

• 2cups sugar
• 1cup canola oil
• 4large eggs
• 2cups all purpose flour
• 2teaspoons baking soda
• 1teaspoon ground cinnamon
• 1teaspoon ground ginger
• 1/2teaspoon salt
• 4cups finely grated peeled carrots
• 1cup walnuts, toasted, chopped maple-cream cheese icing

DIRECTIONS Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.

Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.