2 c. Cake flour
2 c. sugar
1 1/2 c. vegetable oil
1/4 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
4 eggs
2 c. finely grated carrots
1 tsp. baking soda

Combine in mixing bowl, sugar and oil. Cream well. Combine all dry ingredients. Beat in eggs one at a time. Stir in carrots and bake in 4 layers at 325 degrees. Bake for approximately 25 to 30 minutes.

ICING FOR CARROT CAKE
1 stick butter
1 (8 oz.) cream cheese, softened
1 box (10 X) sugar
1 c. finely chopped nuts
1 tsp. vanilla flavoring

Cream butter and cream cheese. Mix in sugar, gradually add vanilla. Stir in nuts and put between layers and on top of cake. Will cover the entire cake.