2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1-1/2 c. oil
4 eggs
3 c. grated carrots (raw, peeled)
1 c. walnuts

Mix dry ingredients with oil; beat in eggs, one at a time. Stir in carrots and walnuts and bake in well greased 9" or 10" tube pan.

Bake at 350°F for 1 hour.

When completely cooled, frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese
1 stick (1/4 lb.) butter
3-1/2 c. confectioners' sugar
1 tsp. vanilla extract

Blend cream cheese and butter thoroughly in bowl; stir in sugar until well blended. Add vanilla extract. Excellent on Carrot Cake.