2 c. sugar
2 c. sifted all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
4 eggs
1 1/2 c. salad oil
3 c. grated raw carrots
1 c. chopped English walnuts

Measure dry ingredients and sift together into a large mixer bowl. Add all other ingredients except nuts. Mix thoroughly with mixer set at medium speed. Fold in nuts which have been dusted with a small amount of the flour. Pour into three 9 inch pans which have been greased and lined with wax paper. Bake for 35-40 minutes at 350 degrees.

CREAM CHEESE ICING FOR CARROT CAKE:

1 (8 oz.) pkg. cream cheese
1 stick butter
1 tsp. vanilla
1 box confectioners' sugar