4 eggs
1 c. salad oil
2 c. sugar
1/2 tsp. allspice
2 c. flour (not self-rising kind)
2 tsp. baking soda
2 tsp. cinnamon

Beat eggs until frothy; slowly add cooking oil. Add sugar gradually (keep beating). Mix in flour gradually, baking soda, cinnamon and allspice. Then add 4 cups of finely shredded carrots. Add 1/2 cup walnuts. Put in 2 (9 inch) round or 3 (8 inch) round pans, lightly greased. Bake at 350 degrees until done.

CREAM CHEESE FROSTING:

1/2 c. soft butter
8 oz. cream cheese, softened
1 lb. confectioners sugar
1 tsp. vanilla