Purple Carrot Cake

For the cake: Combine oil and sugars, beating until well blended. Add eggs, one at a time, mixing well. Sift dry ingredients together and add to batter gradually. Beat until smooth. Add carrots and nuts. Beat 30 seconds. Pour into 2 greased 9-inch round pans and bake for 45 minutes at 300ºF, or until a a toothpick comes out clean. Cool.

For the frosting: Cream the cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar. Add vanilla. Beat on high for 5 minutes.

I like a lot of frosting on my cakes, so I frost them generously.