4 eggs
2 1/2 c. flour
2 tbsp. wheat germ
2 c. sugar
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
1 1/2 c. oil
3 jars (4 1/2 oz. size) strained carrots
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Grease pan 15 1/2 x 10 1/2. In large bowl, beat eggs at medium speed. Add flour, wheat germ, sugar, cinnamon, soda, salt, oil, and carrots. Beat at low speed to mix then at high speed until well mixed. Stir in walnuts, spread batter smoothly in pan. Bake 30-35 minutes until pick comes clean. Cool completely. When cool frost.

FROSTING:

1 (3 oz.) pkg. cream cheese, room temperature
4 tbsp. butter, softened
1 3/4 c. confectioners sugar
1/4 tsp. vanilla

In small bowl, combine ingredients. Beat at low speed to mix, then at high speed to blend smoothly. Makes about 1 1/2 cups.