Carrot Cake   

A Fisher Family Favorite, especially at Birthdays

Cake:
2 Cups Flour
2 Cups Sugar
2 Teaspoons Baking Soda
1 Teaspoon Salt
2 Teaspoons Cinnamon
4 Large Eggs, Beaten
1 Cup Oil
4 Cups Carrots, Grated
1/2 Cup Walnuts, Finely Chopped

Frosting:
4 Tablespoons Butter, Softened
6 Ounces Cream Cheese, Softened
1 Tablespoon Vanilla Extract
1/4 Teaspoon Maple Extract
4 1/3 Cups Confectioner's Sugar

CAKE:  Sift flour, sugar, baking soda, salt & cinnamon together in a large bowl.
Beat eggs until frothy, then beat in oil - use large bowl.
Gradually add flour mixture to oil and egg mixture. Add carrots and nuts.
Bake in 3 8" buttered and floured cake pans at 350 for 25-30 minutes, till done.
Cool 10-15 minutes on wire racks and then remove from pans.

FROSTING: Cream butter & cream cheese until smooth, gradually beat in sugar until smooth. Stir in vanilla and maple.

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