1 c. flour
1 c. sugar
2 eggs
1/2 c. cooking oil
1 1/2 c. finely shredded carrots
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 c. chopped nuts

Beat at medium speed for 2 minutes, pour into greased 13 x 9 inch pan. Bake at 350 degrees for 25 to 30 minutes or until top springs back when touched lightly.

FROSTING:

1/4 c. sour cream
1/2 c. brown sugar

1 1/4 c. powdered sugar