2 c. sugar
2 tsp. baking soda
2 tbsp. cinnamon 1/2 c. chopped nuts
3 c. grated carrot
1 1/2 c. Wesson oil
4 eggs
2 c. flour
2 tsp. baking powder
1 tsp. salt

Combine dry ingredients and set aside. Beat eggs well, add Wesson oil, still mixing and slowly add dry ingredients. Add nuts and carrots (drained). Bake at 325 degrees for 40 to 50 minutes or until cake springs back when touched and pulls away from sides of pan. Be sure that your pans are VERY WELL greased and floured. Let set about 10 minutes before removing from pans.

ICING:

1 lb. box powdered sugar
1 stick butter
8 oz. pkg. cream cheese