Absolutely Unbeatable Carrot Cake

2 cups flour
2 cups sugar
1 tsp. salt
3 tsp. cinnamon
2 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger

4 eggs
1 1/4 cup vegetable oil
3 cups grated carrots
1 1/2 cups chopped walnuts, optional

Rich Cream Cheese Frosting:
10 oz. cream cheese, softened
3 Tbls. butter, softened
4 1/2 cups icing sugar
1 1/2 tsp. vanilla
2 tsp. milk (you may need more)

Preheat oven to 350 degrees. Grease and flour a large 9x13x2 baking pan or two 9 inch cake rounds. Sift the dry ingredients in a large bowl. Make a well in the center and add the oil and eggs, carefully beating them in until thoroughly mixed. Fold the grated carrot and chopped walnuts into the cake batter.

Pour the cake batter into the pan and bake the cake in the center of the oven for 35-45 minutes for the large pan, and 30 minutes for rounds. Test and make sure the cake is done with a toothpick. This is a moist cake so it can be difficult to tell. The cake may need to cook 5-10 minutes longer if a toothpick does not come out clean. The cake should give lightly to the touch when done.

Meanwhile, in a large bowl, whisk the cream cheese and butter until they are fluffy. Gradually beat in sugar, adding vanilla and milk when the mixture becomes too thick to beat. This should be a thick, rich frosting that will not run off.