CAKE:

2 c. flour (Swans Down)
1 3/4 c. sugar
2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
4 eggs
1 1/2 c. Crisco or Puritan oil
3 c. carrots, grated
1 c. walnuts, chopped

Mix together all dry ingredients. Beat eggs and add oil. Pour egg mixture into dry ingredients. Add carrots and nuts. Pour mixture into 3 greased and floured 9-inch cake pans or one sheet pan (13x9x2 inch). Bake at 300 degrees for 45 minutes. Let cake cool for an hour before removing from pans.

FROSTING:

1 (8 oz.) pkg. Philadelphia cream cheese
1/2 stick butter, softened
1 (1 lb.) box confectioners sugar
1/2 c. walnuts

Cream together cream cheese and butter. Add powdered sugar. Frost between layers lightly, then top and sides. Place walnuts on top to decorate cake. Enjoy!