2 c. sugar
1 1/2 c. oil
4 eggs
3 c. flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 bottles junior size baby food carrots
1 c. nuts, chopped (if desired)

FROSTING:

1 (6 oz.) pkg. cream cheese
3/4 stick or butter (6 tbsp.)
1 tbsp. cream or milk
1 tsp. vanilla
4 c. powdered sugar

Cream sugar, oil and add eggs, one at a time; beat well. Sift dry ingredients together and add to batter. Add carrots, beating after each addition. Fold in nuts. Pour into well greased 9 x 13 inch pan. Bake at 350 degrees 35 to 40 minutes. (Angel food cake pan, bake at 375 degrees for 1 hour.) Cool completely before frosting.

FROSTING: Cream together and frost.