Bunny’s Carrot Cake *Note: This cake is mixed without an electric mixer. Use a food processor to shred the carrots and put the cake together even faster. Ingredients: - 1 ½ cups sugar - 1 cup vegetable oil - 3 large eggs - 2 cups all-purpose flour - 1 ½ teaspoons ground cinnamon - 1 teaspoon baking soda - 1 teaspoon vanilla - ½ teaspoon salt - ¼ teaspoon ground nutmeg - 3 cups shredded carrots (5 medium) - 1 cup coarsely chopped nuts - Cream Cheese Frosting (Below), if desired Procedure: 1. Heat the oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 8 x 1 ½ or 9 x 1 ½ inches, with shortening; lightly flour. 2. Mix sugar, oil, and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots, nuts, and Cream Cheese Frosting; beat 1 minute. Stir in carrots and nuts. Pour into pan. 3. Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. 4. Frost rectangle or fill and frost layers with Cream Cheese Frosting (Optional) Cream Cheese Frosting Ingredients: - 1 package (8 ounces) cream cheese, softened - ¼ cup stick margarine or butter, softened - 2 teaspoons milk - 1 teaspoon vanilla - 4 cups powdered sugar Procedure: 1. Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth. 2. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frost and refrigerate any remaining frosting. NOTE!: This recipe was not created by The Silver Moon Spa or Bunny. This recipe came out of Betty Crocker's New CookbooK.