Natasha's Blue Ribbon Carrot Cake

Natasha entered this recipe into the Antelope Valley Fair when she was still in grade school and won first place.  It's very moist (the judges loved that) because she doesn't like raisins, so she added extra carrots.  If you don't shred fresh carrots and try to do a short cut version by using pre-shredded carrots from the grocery store, you will not achieve the same moistness.

2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp baking powder
3 plus cups shredded carrots
1 cup cooking oil
4 eggs
1 cup chopped walnuts

Preheat oven to 350 degrees
In a bowl combine flour, sugar, baking powder, baking soda, cinnamon.  Add carrots, oil and eggs.  Beat with electric mixer until combined stir in oil and 1 cup chopped walnuts.
Pour into two greased round baking pans.  Bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted near the centers comes out clean.  Cool on wire racks for 10 minutes.  Remove cakes from pans.  Cool thoroughly on racks.

Cream Cheese Frosting
2 3 ounce packages cream cheese
1/2 cup margarine or butter
2 tsp. vanilla
 4 1/2 - 4 3/4 cups powdered sugar

In a bowl beat together cream cheese, margarine, or butter and vanilla til light and fluffy.  Gradually add 2 cups powdered sugar, beating well.  Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.  Frost tops and sides of 2 8 or 9 inch cake layers.  Cover cake, store in refrigerator.