Old Fashioned Carrot Cake

Old Fashioned Carrot Cake

2 cups sugar

1-1/2 cups cooking oil

4 large eggs, room temperature

2 teaspoons Watkins Vanilla Extract

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon Watkins Cinnamon

3 cups shredded carrots (about 6 medium)

1 cup chopped walnuts

Frosting

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

1 tsp. Watkins Vanilla Extract

3 cups confectioners' sugar

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

Beat first four ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.

Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.

For frosting, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake.