Which of the following categories best describes this recipe:
Desserts

Estimated time:
approx. hour, prep. and bake, plus cooling time
5-10 min. to frost

Number of servings:
9" x 13" pan (frosting's rather rich...)

Ingredients: (Hit your return key to start a new line)
Cake:

2 c. sugar

1 1/2 c. canola oil

4 whole eggs

2 tsp. soda

2 tsp. cinnamon

1 tsp. salt

2 c. flour

1/2 c. chopped pecans or walnuts

3 c. shredded carrots (don't pack tightly into the measuring cup! 5 or 6 large carrots should do).

Icing:

1 lb. (4 cups) powdered sugar

3 Tbsp. milk

3-4 oz. cream cheese, softened

1/4 c. softened butter

1 tsp. vanilla

Directions:
Combine sugar and oil in a large mixing bowl and beat well. Add eggs; mix well.

Mix flour, salt, soda, and cinnamon in a separate bowl, until thoroughly combined.

Add dry mixture to the first bowl; combine thoroughly. Stir in the nuts and the shredded carrot; mix completely.

Turn batter into a greased and floured 9"x13" cake pan, and bake at 350 degrees F. for approx. 40 min, or until sharp knife inserted in center will emerge "clean." Cool cake in the pan. When cool, frost with the Cream Cheese icing:

Icing: Combine all ingredients in mixing bowl, and beat until smooth and creamy. Makes approx. 2 cups frosting.

Other suggestions and comments:
I think the flavors in the cake are better on the second day...or perhaps tired cooks tend to appreciate flavors better on Day 2.

There are more elaborate versions of Carrot Cake out there; this one is rather Basic.

Feel free to add your version! Carrot Cake II, Carrot Cake III... ;-) It's not just a time-trip to the Seventies era; Carrot Cake has become an American classic, sometimes classy enough to be served at weddings.

Pineapple is a nice addition to the batter. (I think I'd substitute a small can of Crushed Pineapple for an equal portion of grated carrot...to avoid throwing off the proportions of the other items.)