16 oz. can Wisconsin carrots
1 1/4 c. salad oil
2 c. flour
2 tsp. baking soda
1/2 c. chopped nuts
2 c. sugar
4 eggs
1/2 tsp. salt
1/2 tsp. cinnamon

Blend carrots with sugar, oil and eggs. Combine flour, salt, soda and cinnamon; add to carrots; mix well. Stir in nuts. Place in greased 11 x 18 inch pan. Bake at 350 degrees for 30 minutes; cool. 1/3 c. butter 1 tsp. vanilla 2 tbsp. milk 2 c. powdered sugar

Mix ingredients until smooth; frost carrot cake.