4 eggs
2 c. sugar
2 1/4 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3 c. grated carrots
3 1/2 c. (1 lb.) powdered sugar
1 (8 oz.) pkg. cream cheese
1/4 c. butter
2 tbsp. milk
2 tsp. vanilla
1 1/4 c. Wesson oil

Cream eggs and sugar. Mix flour, salt, soda and cinnamon. Add flour mixture alternately with oil. Beat mixture with mixer at medium speed for at least 2 minutes. Add raw carrots and mix well. Bake in large pan at 350 degrees for 35 to 40 minutes. Beat the rest of the ingredients until creamy. Spread on cool cake.