1 1/2 c. vegetable oil
2 c. sugar
4 eggs
2 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
3 c. carrots, grated

Mix the oil and sugar, then add the eggs, one at a time, beating thoroughly after each addition. Then add the dried ingredients and the vanilla. At last, stir in the carrots, mixing well. Preheat the oven to 325 degrees. Bake the cake in an angel food cake pan or other large pan for one hour, or in a nine-inch-square pan for one hour and fifteen minutes. Cool before icing.

CREAM CHEESE ICING:

4 oz. cream cheese, softened
1/4 c. butter
2 c. powdered sugar
1/2 tsp. vanilla
Ground walnuts

Mix together the cream cheese, butter, sugar, and vanilla. Ice the cake. Then sprinkle it with ground nuts.