½cup(59g)chopped walnuts - I use toasted pecans + 1/2 cup raisins or dried cranberries + 1 cup shredded coconut
Cream Cheese Icing:
8ounces(226g)cream cheese - softened
1-1/2cups(64g)marshmallow cream
1teaspoon(1teaspoon)vanilla extract
¼cup(30g)powdered sugar
Instructions
Cake
Preheat oven to 325 °F (165˚C). Prepare 3 9-inch round cake pans or 10 x 14-inch rectangular pan by spraying with vegetable oil/flour combination such as Baker's Joy or line the bottom of pans with wax paper or parchment paper (my preference).
Combine 1 cup oil and 1-1/2 cups granulated sugar in a large mixer bowl until smooth. Add 4 large eggs and mix until smooth. Mix in 3 cups grated carrots and 2 teaspoons vanilla extract.
Add the dry ingredients and mix only until they disappear. Gently fold in 1/2 cup chopped walnuts, if using.
Bake for 25-35 minutes rotating pans half way through baking time. After cooling for 5 minutes, turn out onto baking rack and allow to cool completely before icing.
Cream Cheese Icing
Beat 8 ounces cream cheese, 1-1/2 cups marshmallow cream and 1 teaspoon vanilla extract until light and fluffy. Add 1/4 cup powdered sugar and beat on low until smooth.