2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 c. sugar
1 1/2 c. vegetable oil
2 jars (jr. baby food) carrots
4 eggs
1 tsp. vanilla
1 c. chopped nuts

Mix together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Mix sugar and oil together. To this sugar and oil mixture add carrots, eggs (one at a time) vanilla and nuts. mix thoroughly. Add the dry ingredients and mix well. Bake in 9x13-inch ungreased cake pan for 35 minutes (or until done) in a 350°F oven.

CARROT CAKE FROSTING:

1 (8 oz.) pkg. cream cheese (room temperature)
1/4 c. (1/2 stick) butter
1 (1 lb.) box powdered sugar
1 tsp. vanilla

Mix cheese and butter together. Add powdered sugar. Beat until smooth. Add vanilla. Spread on carrot cake.