CAKE:

1 1/2 c. safflower oil
2 c. sugar
4 eggs, one at a time
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
3 to 4 c. grated carrots

ICING:

1 (8 oz.) pkg. soft cream cheese
Up to 1 box powdered sugar (as sweet as you wish)
1/4 stick butter
1 tsp. vanilla
1 c. nuts

CAKE: Preheat oven to 350 degrees. Blend oil and sugar. Add eggs, one at a time; beat well. Mix dry ingredients and add gradually. Add carrots and beat. Bake 1 hour or longer in greased and floured tube (or bundt) pan until tester comes out clean.

ICING: Melt butter, blend in cheese; add sugar, vanilla and nuts.