Carrot Cake for Thanksgiving Dessert

This year Leila asked for carrot cake for Thanksgiving! Years ago in the late sixties when I was living in London,  an American girl gave me a carrot cake recipe. I remember she was from California and insisted this was really healthy . . . . probably not but it tasted really good! This particular icing is sublime.

Ingredients

3 cups grated carrots (put through meat grinder)
3 eggs
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
1 1/4 cups vegetable oil
2 cups flour
1 1/2 cup chopped walnuts
1 teaspoon vanilla

Directions

Mix all the above together in a bowl.
Bake in slow oven at 300 degrees Fahrenheit for approximately 2 1/4 hours or until tooth pick comes out clean. Avoid letting the cake become dry.

Frosting
4 oz. cream cheese
1 1/2 lemons squeezed
Icing sugar (add according to how sweet  or not you desire the frosting to be) This is vague, I shall adjust once I’ve made it again!
1 teaspoon vanilla

So once the cake has cooled, ice the cake and enjoy.