Cake:

2 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 c. finely shredded carrots
1 c. oil
4 eggs

Frosting:

3 oz. cream cheese
1/4 c. butter
2 c. confectioners sugar
1 tsp. vanilla
1/4 c. chopped nuts

In a large bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon. Add carrots, oil and eggs; mix until moistened. Beat at medium speed for 2 minutes. Bake at 325 degrees for 50 to 60 minutes in a 13x9 inch pan.

For frosting, soften cream cheese and butter; beat together until fluffy. Add sugar; beat until smoother. Stir in vanilla. Spread over cooled cake. Sprinkle frosted cake with nuts.