1 lb. carrots
2 c. sugar
1 1/2 c. corn oil
4 eggs
2 c. flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
1 tsp. vanilla
1/2 c. coarsely chopped walnuts

Preheat the oven at 325 degrees. Trim, scrape and grate the carrots; there should be about 3 cups. Set aside.

Combine the sugar and oil in the bowl of an electric mixer. Start beating and add the eggs, one at a time, beating well. Sift together the flour, baking powder, baking soda and salt. Add this to the oil mixture while beating. Add grated carrots and nuts and blend well. Add vanilla. Pour batter into pan(s). May use 3 (9-inch) pans or 1 (9x13x2 inch) pan. Bake 45 minutes. Turn cake(s) onto wire racks and let cool. Frost with Cream Cheese Icing.

CREAM CHEESE FROSTING:

2 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese
4 tbsp. butter, at room temperature
2 tsp. vanilla

Sift the sugar into bowl of electric mixer. Add the cream cheese, butter and vanilla. Beat until smooth and creamy. Garnish cake surfaces with chopped nuts around edge or carrots with green leaves made of icing.