I love the pure sweet flavor of this cake. I have been making it for 30 years and for every occasion; it’s the rare recipe I never mess with.

I love this with the cream cheese frosting, but it’s also good with just a dusting of confectioners’ sugar.

Serves 8 to 12.

FOR THE CAKE
3 cups grated carrots
1 cup canola oil
2 cups sugar
4 large eggs, at room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
½ teaspoon ground cinnamon

FOR THE CREAM CHEESE FROSTING
4 ounces cream cheese, at room temperature
½ cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup lightly toasted walnuts or pecans, chopped (optional)

1. Preheat the oven to 350 degrees. Lightly grease a Bundt pan or a 9 x 13-inch baking pan.

2. To make the cake: Place the carrots, oil, sugar, and eggs in a mixer fitted with a paddle, and blend until well incorporated. Add the flour, baking soda, salt, and cinnamon, and mix until well incorporated. Transfer the batter to the prepared pan and bake for 40 minutes. Set the cake aside to cool.

3. While the cake is baking, prepare the frosting: Place the cream cheese in a mixer fitted with a paddle, and blend until soft. Add the sugar and vanilla extract, and blend.

4. When the cake has cooled, spread it with the icing. Sprinkle with the nuts, if desired.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)