4 eggs, separated
2 c. sugar
1 1/2 c. cooking oil
2 c. sifted flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt
3 c. grated carrots
1 tsp. vanilla
3/4 c. chopped nuts, optional

Beat egg whites until they hold up in peaks. Add about 1/4 cup sugar so they will hold up until ready to be folded into batter. Cream together remaining sugar, oil and egg yolks, beating until light and creamy. Sift dry ingredients together and add slowly to creamed mixture. Fold in grated carrots, nuts, beaten egg whites and vanilla. Turn into greased and floured angel cake pan or 2 (8 inch) layer pans. Either way, bake at 350 degrees for 45 minutes.

CREAM CHEESE FROSTING:

1/2 stick butter (softened)
1 (3 oz.) pkg. cream cheese, softened
1/2 lb. box confectioners' sugar (2 c.)
1/2 tsp. vanilla