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

Grate carrots and chop nuts and set aside. Mix sugar, oil, and eggs. Sift dry ingredients and mix well with egg mixture. Add carrots and nuts. Bake in 9 inch pans at 350 degrees until cake is done. Let cool.

CARROT CAKE ICING:

1 box confectioners' sugar
3/4 stick butter
2 tsp. vanilla
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. chopped nuts

Let butter and cheese warm at room temperature and cream together. Mix sugar, vanilla, nuts and spread on cold cake.