CAKE:

2 c. sugar
1 1/2 c. Crisco oil
4 eggs
2 1/2 c. sifted flour
2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
3 c. coarsely grated raw carrots
1 1/2 c. chopped nuts

Preheat oven to 300 degrees. Combine sugar, Crisco oil and eggs. Beat at medium speed for 2 minutes. Add dry ingredients and beat at low speed for 1 minute. Stir in grated carrots and nuts. Spread butter in a greased and floured 13 x 9 x 2 inch pan.

Bake at 300 degrees about 1 hour, until cake tests done with a toothpick. Frost with Cream Cheese Frosting if desired.

FROSTING:

8 oz. cream cheese
1/4 c. butter (oleo)
2 tsp. vanilla
1 lb. confectioners' sugar

Soften cream cheese and butter at room temperature, then cream together. Add vanilla. Gradually beat in sugar to proper consistency. Thin with milk if necessary.