• 2 c               flour (or 2 c gluten-free flour - see below)
• 2 tsps           baking powder
• 1 ½ tsp         baking soda
• 1 tsp             salt
• 2 tsps           cinnamon
• 2 c               white sugar
• ½ c               canola oil
• ½ c               buttermilk
• 4                   eggs
• 3 c                grated raw carrots
• 1 c                chopped walnuts (or other nuts)

Sift together flour, baking powder, baking soda, salt and cinnamon, in a bowl.  Add sugar, oil, buttermilk and eggs.  Beat until well mixed (5 minutes).  Add carrots and nuts.  Blend until well mixed.  Pour into two greased floured 8" x 8" square pans or 9' x 13' pan and bake at 350 deg F for 35 - 45 minutes until tester comes out clean.  You can use a tube pan but bake for 60 min.

Use gluten-free flour or (mix 1 c rice flour, ½ c whole bean flour, ¼ c potato flour & ¼ c cornstarch)

Icing

• 1 8oz pkg    cream cheese
• ½ c               butter    
• 2 c                icing sugar
• 1 tsp             vanilla

Beat cream cheese and butter until fluffy.  Beat in icing sugar and vanilla until well combined.  Frost cake when cooled.