3 cups self-rising flour
1 tbsp. cinnamon (add more or less to taste)
1 tsp. vanilla
1/3 cup vegetable oil
3 eggs
2 cups sugar
2 1/2 cups grated carrots
1 cup chopped walnuts
2 cups water (add more water if needed so mix isn't too thick)

Preheat oven to 350°F.

Mix together flour, cinnamon, vanilla, oil, eggs, sugar, water and mix well. Then add carrots and walnuts. Pour into pan.

Note: Using a Bundt cake pan makes for a much prettier cake.

Bake at 350°F for 40 to 50 minutes. Allow cake to cool before frosting.

CREAM CHEESE ICING:

1 (1 lb.) box confectioners' sugar
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 cup (1 stick) butter, softened

Mix butter, cream cheese and vanilla. Make sure everything is at room temperature. Then begin to add confectioners' sugar, mixing with a spatula at the same time.

Note: Your icing should be nice and creamy and don't forget to lick the bowl. You may use a hand mixer if you prefer.

Variation: Sprinkle coconut flakes on top of icing.

Submitted by: Michelle Moore