Carrot Cake.....the only carrot cake worth eating!

This carrot cake recipe has ruined all other carrot cakes for me. I have tried probably over 20 different pieces of cakes across the country, and I can never finish them because they don't come close to this recipe.

2 C grated carrots
1 C chopped nuts ( I use pecans, and have done walnuts too)
1 C vegetable oil
2 C sugar
2 C flour
2 tsp baking soda
2 tsp cinnamon
dash of salt
4 eggs

Preheat oven to 300°
Grease a bundt pan really good. Or whatever kind of pan you are using.

Get a big bowl and a heavy spoon, no electric mixers for this one.
Put in grated carrots, and nuts, stir.
Add oil, stir.
Add sugar,stir.
Add flour, stir
Sprinkle with baking soda, cinnamon and salt, stir. Yes it is suppose to be REALLY thick at this point.
Now add ONE egg, stir till blended, add the second egg, stir till blended, add the third egg, stir till blended, now add the 4th egg and mix very well.
The batter should now be somewhat thick, but pourable as well. More like a cake batter.
Pour into greased pan.

Now bake for at least an hour. At this point it will be probably be tanish color, 

too light, needs 10 more minutes

 cook for another 10-20 minutes, depending on your oven. You want it a darker caramel color, it makes a HUGE difference in the flavor of the cake, and a difference you want too.

darker one, and see how it pulled from the sides of the pan?

 When it is done, (clean toothpick test, pulls from sides of pan, great darker caramel color), take it out and put it on a cooling rake for 10 minutes, then invert the pan on to your serving platter, and let it sit till cool. No peeking!  If you greased your pan good, the cake should come out completely. Now onto making the frosting.......

Cream cheese frosting:::::
Combine with an electric mixer
8 oz cream cheese
1/2 stick butter, softened
16oz of powered sugar (confectioner's)
2 tsp vanilla

When cake has cooled completely, frost it good, you should have plenty of frosting.
Enjoy!!!