2 c. granulated sugar
4 eggs
1 1/2 c. salad oil
1 tsp. vanilla
2 1/2 c. self-rising flour
2 tsp. baking soda
2 tsp. cinnamon
3 c. grated raw carrots

Combine sugar, eggs, oil and vanilla; beat until well blended. Add remaining ingredients and mix thoroughly. Turn into three 9-inch greased layer pans (or two 8-inch layer pans and one dozen 2 1/2-inch cupcakes). Bake in 350 degree oven, 25 minutes. Cool; frost.

DREAMY NUT FROSTING:

1 pkg. (8 oz.) soft cream cheese
1/2 c. butter of butter, melted
1 box (1 lb.) confectioners sugar, sifted
1 tsp. vanilla
1 c. chopped nuts

Blend cream cheese with butter; slowly beat in sugar and vanilla until smooth and fluffy.