Carrot Cake with Cream Cheese Frosting

4 Eggs
2 c Sugar
1 1/4 c Vegetable oil
2 c All-purpose flour
2 ts Baking powder
2 ts Baking soda
2 ts Cinnamon, ground
1/2 ts Salt
3 c Carrots, grated
1/2 c Nuts, chopped

Creamed Cheese Frosting:
8 oz Cream cheese, softened
1/2 c Butter, softened
1 ts Vanilla
16 oz Powdered sugar, sifted

* Carrot cake*

Pre-heat both sides of gas grill on HIGH for 10 minutes. Meanwhile, in a large mixing bowl beat eggs until foamy. Stir in sugar and oil; mix well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in grated carrots, chopped nuts and vanilla. Pour batter into two greased 8x4x2 inch loaf pans. Turn off one side of the grill; turn other side to MEDIUM (350 degF). Place loaf pans on the OFF side of grill. Close hood and cook indirectly for 45 minutes or until a toothpick inserted in cake comes out clean. Cool.

*Cream Cheese Frosting*

In a small mixing bowl cream together the softened cream cheese and softened butter until fluffy. Beat in vanilla. Gradually add the powdered sugar; beat until smooth. Frost cooled carrot cake.

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