2 c. flour
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
4 eggs
2 c. sugar
1 1/3 c. oil
3 c. carrots, grated
1 c. nuts, chopped

Combine oil and sugar. Mix well. Sift together remaining dry ingredients. Sift half of the dry ingredients into sugar mixture and blend.

Sift in remaining dry ingredients alternately with eggs, 1 at a time, mixing well after each addition. Add carrots and nuts. Mix well. Bake at 325 degrees for 55-60 minutes.

ICING FOR CARROT CAKE:

1/2 c. butter, melted
1 pkg. (8 oz.) cream cheese
1 box (1 lb.) powdered sugar
1 tsp. vanilla
1/2 c. nuts, chopped (optional)

Combine all ingredients and spread over cooled carrot cake.