Carrot cake recipe

Carrot Cake (from The New Joy of Cooking, c1997)
Mix together:

1 1/2 cups flour (I used 2/3 c whole wheat)
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt

Add and stir together well with a rubber spatula:

2/3 cup oil
3 large eggs

Stir in:

1 1/2 cups grated carrots
1 cup ground or finely chopped walnuts or pecans

Bake at 350 degrees in 13x9 inch pan for about 40 minutes, or divide into two 8-inch cake pans and bake for about 30 minutes, until toothpick comes out clean.

Cream Cheese Frosting

8 oz. cream chees
5 tablespoons unsalted butter
2 teaspoons vanilla
grated rind of one orange

Beat until just mixed (don't overmix or it can turn yucky).