Directions:
1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
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◎成本: US$2.5
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◎難度: ★
女兒喜歡紅蘿蔔"剉簽"，但當紅蘿蔔僅剩一小段時，又會擔心把自己的指頭一起加料而顯得有些畏縮。我想，這件事只有多練習才能克服恐懼吧！
◎美味度: ★★★
做法簡單又不油膩，但美觀度上只是 so so。少了罪惡感十足的frosting，味道也比餐廳裡的蛋糕遜色。看來美味和身材，真像翹翹板一樣難以平衡。
◎再試一次: yes
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