4 eggs
1 1/2 c. brown sugar
1 1/2 c. grated carrots (about 3 lg.)
1 1/2 c. vegetable oil
2 1/4 c. flour
2 1/2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 tsp. salt

FROSTING:

6 tbsp. cream cheese (3 oz.)
1/4 c. butter
2 1/4 c. confectioners' sugar (10x)

Beat eggs and sugar until fluffy and slightly thick, add carrots and oil and blend well. In a separate bowl combine flour, cinnamon, baking soda and salt. Stir this into the egg mixture. Pour into greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 45 minutes. Cool in pan.

FROSTING: Blend cream cheese and butter. Gradually add confectioners' sugar. Frost cake in pan.