Carrot Cake

• 3 sticks butter
• 1 3/4 c. sugar
• 2 c. flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 4 large eggs
• 1 tsp vanilla
• 3 1/2 c. grated carrots 
• 1 c. chopped walnuts

Preheat oven to 350 F.
Grease 3 (9 inch) cake pans. In a large bowl, cream butter and sugar. Sift dry ingredients.
Add the dry ingredients, alternating with the eggs, beating well after each addition. Add vanilla and mix. Add carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the pans and bake until set and a toothpick comes out clean, 25-30 minutes. Remove cakes and let cool in pans for 10 minutes then turn out and coll completely. Top with cream cheese frosting and enjoy.

       recipe by Emeril Lagasse