2 c. self-rising flour
2 c. sugar
1 1/2 c. Wesson oil
4 eggs
2 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
1 c. chopped nuts

Mix oil and sugar; add eggs, one at a time. Sift all dry ingredients and mix with sugar mixture. Add carrots and nuts.

Bake in 3 (9-inch) layer pans at 325°F.

Icing For Carrot Cake:

1 (8 oz.) cream cheese
1 stick butter
1 box 10x sugar
1 tsp. vanilla
1 c. chopped nuts

Mix all ingredients and spread between layers and on top of cake.