4 beaten eggs
2 c. sugar
2 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 c. vegetable oil
2 1/2 c. flour
1 (16 oz.) can cooked carrots, drained & mashed
1/2 c. chopped walnuts

Add all ingredients to beaten eggs and mix well. Spread in 9 x 13 inch greased and floured baking pan. Bake 35-40 minutes or until center of cake springs when touched. This is best when frosted with cream cheese icing.

CREAM CHEESE ICING:

1 (3 oz.) pkg. cream cheese
1/4 c. butter
1 tsp. vanilla
1/2 c. chopped walnuts
2 c. powdered sugar, unsifted

Beat together cream cheese, butter and vanilla until light. Gradually add sifted powdered sugar; beating until smooth after each addition. Spread over cooled cake. Sprinkle with chopped nuts.