2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. salad oil
2 c. sugar
4 eggs
2 c. finely grated carrots

Sift together flour, baking powder, soda, cinnamon, salt, and set aside. Combine sugar salad oil; mix well. Then add 4 eggs one at a time. Beat well after each addition.

Gradually add dry ingredients; mixing well after each addition. Add carrots; mix well. Then spoon into three 8 inch cake pans greased and floured lightly. Bake at 350 degrees for 50-60 minutes.

NUT ICING FOR CARROT CAKE:

1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 lb. confectioners sugar, sifted
1 tsp. vanilla
1 c. chopped nuts

Combine butter and cream cheese. Beat until light. Gradually add, while beating sugar. Add vanilla and chopped nuts; mix well.