1 c. butter
1 1/2 c. sugar
3 eggs
2 c. shredded carrots
1 tsp. vanilla
2 1/2 c. plain flour
2 tsp. baking powder
2 tsp. cinnamon
3/4 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped nuts

Cream butter and sugar until light and fluffy. Blend in eggs, carrots and vanilla. Add combined dry ingredients. Stir in nuts. Pour into a greased 13 x 9 inch baking pan. Bake at 350 degrees for 45-50 minutes or until wooden pick comes out clean when inserted in center of cake. Cool; frost with vanilla frosting (recipe follows) garnish with additional chopped nuts, if desired.

VANILLA FROSTING:

3 oz. pkg. cream cheese
1 tbsp. milk
1/2 tsp. vanilla
3 c. sifted confectioners' sugar