1-1/2 c. oil
2 c. sugar
4 eggs
2 c. sifted self-rising flour
2 tbsp. cinnamon
2-1/2 c. grated carrots

Cream together oil, sugar and eggs. Add flour, cinnamon and carrots. Pour into 4 (8 or 9 inch) pans or 13 x 9 inch pan.

Bake at 350°F until done. Test with a toothpick.

Icing:

8 oz. pkg. cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla
1-1/2 c. chopped pecans or walnuts

Blend all ingredients except nuts. Fold nuts in gently, mixing well. Spread over cooled cake.