I have been making this recipe for a number of years and its originally from the Robin Hood Fall 2000 baking booklet. Its really good and it doesn't have sultana's in it which I hate.
3/4 cup Corn or Canola Oil, I use veg Oil
1/4 cup Molasses
1 1/2 cups granulated sugar (white)
2 cups All Purpose Flour (plain)
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 cups peeled, grated carrots
3/4 cup chopped walnuts or pecans
8 oz/ 250 g Cream Cheese
1/2 cup Marg or Butter
4 cups Icing sugar/Powdered Sugar
2 tsp Vanilla
Beat first four ingredients together in a large bowl until smoothly blended.
Combine flour, baking soda, cinnamon and salt. Add to egg mixture, beating until smooth.
Stir in carrots.
Stir in nuts.
Spread into a greased and lined 9 x 13 inch baking pan.
Bake at 325oF for approx 1 hour, or until toothpick inserted in centre comes out clean. Cool for 15 minutes in pan, then remove to rack and cool completely.
Beat cream cheese and butter until smooth. Gradually add the icing sugar, beating constantly. Mix in Vanilla. Spread on cooled cake.
And try not to eat it all at once!!!