1 c. cooking oil
2 c. sugar
4 eggs
2 c. flour
2 tsp. baking soda
3 c. grated carrots
1 c. chopped or ground walnuts or pecans
1/4 tsp. salt
2 tbsp. cinnamon

Cream together the oil, sugar, and eggs. Sift together the flour, baking soda, cinnamon, and salt. Add this to the egg mixture. Fold in the grated carrots and chopped nuts. Bake 1 hour in a greased 13 x 8 pan at 300 degrees.

FROSTING:

1 (3 oz.) pkg. softened cream cheese
1 (16 oz.) box confectioners sugar
1/2 stick butter
2 tsp. vanilla

Cream all ingredients together and spread on cooled cake. This carrot cake will keep moist for a long time. Makes about 15 servings.