Making a carrot cake from scratch involves mixing basic cake ingredients such as flour, sugar, baking soda, eggs and salt. Add vegetable oil to the batter to make it moist. Wash raw carrots, add them to a food processor, and grind them up before using.
In a bowl, combine 2 cups of sugar, 1 cup of vegetable oil and 4 whole eggs. In another bowl, sift 2 cups of pastry flour into 2 teaspoons of baking soda, 2 teaspoons of cinnamon and 1 teaspoon of salt. Stir the dry ingredients into the sugar mixture. Fold 3 cups of ground carrots and 4 ounces of finely chopped walnuts into the mixture, blending well. Pour the batter into three 9-inch cake pans, evenly distributing the batter between the three pans. Bake for the amount of time stated in the recipe, and allow the cakes to completely cool inside the pans.
Store all three cakes upside-down in a closed cupboard for one day. To remove the cakes from the pans, turn each pan upside-down, and tap the edge on the counter. In a bowl, combine a 12-ounce package of softened cream cheese, 2 ounces of softened margarine, 1 tablespoon of vanilla and 1 1/2 pounds of powdered sugar, mixing well to blend. Spread frosting on the middle layers, sides and top of each cake using a spatula.