1 cup vegetable oil
3 large eggs
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts (pecans or walnuts) pineapple
For the frosting: 1 pkg cream cheese, ½ cup sugar, 1 cup of cool whip.
Heat oven to 350 degrees.
Grease bottom of sides of pan with light flour.
Mix sugar, oil and eggs in large bowl until blended; beat 1 minute.
Stir in remaining ingredients except carrots and nuts.
Beat 1 minute.
Stir in carrots and nuts mixture.
Pour into pan.
Bake in a square baking pan for 40-45 minutes, round 30-35 minutes, or until toothpick inserted in center comes out clean.
Cool in pan on wire rack.
Frost with Cream Cheese Frosting if desired.
Mix the cream cheese with the sugar then add the cool whip.
Half the cake, spread the frosting over one layer. Top it off with the 2nd layer and frosting.