2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
1 c. cooking oil
4 c. grated raw carrots
1/2 c. chopped pecans or walnuts
Cream Cheese Frosting

Thoroughly stir together flour, sugar, soda, salt, and cinnamon. Beat eggs until frothy; slowly beat in oil. Gradually add flour mixture, beating until smooth. Mix in carrots and nuts. Pour into three greased and floured 8 inch round cake pans. Bake at 350 degrees for 25-30 minutes or until done. Cool on racks, fill and frost with Cream Cheese Frosting. NOTE: Can also use 9 x 13 inch glass Pyrex dish, but bake for 45 minutes.

CREAM CHEESE FROSTING:

In small mixer bowl, blend 4 tablespoons softened butter and two 3 ounce packages softened cream cheese. Gradually add 4 1/3 cups (one box) powdered sugar, beating until smooth and creamy. Stir in two teaspoons vanilla.