4 eggs
2 c. sugar
1 c. oil
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
3 c. fresh beets, shredded
1 c. chopped walnuts

Beat together eggs, sugar and oil until fluffy. Stir dry ingredients into large bowl. Add egg mixture; mix well. Add vanilla, beets and walnuts. Beat together 1 minute.

Pour batter into a greased 9x13 pan. Bake at 350 degrees for 35-45 minutes.

FROSTING:

Blend 1 3/4 cups powdered sugar with 1/2 stick butter and 3 ounces softened cream cheese and 1 teaspoon vanilla. Add some water to spread. Frost cake and sprinkle with chopped nuts.