2 c. all-purpose flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 c. finely shredded carrots (about 9 carrots)
1 c. cooking oil
4 eggs
1 c. chopped nuts (optional)
1 tsp. vanilla

Grease and flour a 13x9x2 inch pan (or two 9 inch pans and another pan for extra mix). In large mixer bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon. Add carrots, oil, eggs, vanilla, nuts. Mix until moistened; beat at medium speed with electric mixer for two minutes.

Pour into prepared pan. Bake in 325 degree oven for 50-60 minutes or until wooden toothpick inserted in center comes out clean. Cool thoroughly on wire rack. Frost with cream cheese frosting.

CREAM CHEESE ICING:

1/2 c. softened butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 (1 lb.) box powdered sugar (16 oz. or 2 c.)

Cream butter, cream cheese and vanilla, mixing well. Gradually add powdered sugar, beating until smooth. Spread on cooled cake.