Carrot Cake/Cupcakes

2 cups all-purpose flour

2 cups sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
4 eggs
1 ½ cups vegetable oil
3 cups freshly grated carrots
1 ½ cups chopped walnuts (or pecans), optional

Preheat oven to 350°. Grease and flour 3 (9-inch) round pans; line bottom of the pans with parchment paper. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and oil. Using a hand mixer, blend until combined. Fold in carrots and nuts. Pour into prepared pans. Bake for approx. 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting with cream cheese icing.

To make cupcakes pour into cupcake pan with cupcake liners. Bake 30-35 minutes.