Carrot cake Extraordinaire

contributed by Laury T.

Serves 8

Batter:    2 cups sugar
               1 1/2 cups canola oil
               4 eggs

               3 cups grated carrots

               2 cups flour
               2 teaspoon baking soda
               2 teaspoon cinnamon

               1 teaspoon salt
Frosting: 8 ounces cream cheese, softened
               4 ounces butter, softened

               2 teaspoon vanilla
               1/2 to 1 cup chopped nuts (pecans or walnuts)

               Honey or powdered sugar to taste

1. In a large bowl, combine eggs, canola oil and sugar and mix well.
2. Add grated carrot and combine to make wet mix.
3. In another bowl, mix flour, salt, baking soda and cinnamon. Add this dry mix to wet mix.
4. Butter an 8-inch cake pan and fill with half of batter. Bake at 350 degrees until toothpick inserted into cake center comes out clean, about 20 minutes. 
5. Cool first layer for about 10 minutes and remove from pan. Rebutter pan, add remaining batter and bake second layer.
6. Put cream cheese, butter, vanilla and honey/powdered sugar in a small bowl. Combine with immersion blender until smooth.
7. Frost bottom layer while top layer cools. Stack top layer, frost and add nuts as desired.