2 c. flour
2 c. sugar
1/2 tsp. salt
2 tsp. baking soda
1 c. corn oil
2 tsp. cinnamon
1 tsp. allspice
4 eggs
3 c. grated carrots
1 c. nuts (optional)

Sift dry ingredients in large bowl, add oil and stir, making stiff mixture. Add eggs one at a time, beating well after each addition. Add carrots and blend well. Add nuts and blend. Bake in sheet pan until toothpick comes out clean.

CREAM CHEESE FROSTING:

1 (3 oz.) softened cream cheese
1 tbsp. softened butter
1 tsp. vanilla
2 c. sifted confectionery sugar
1/2 c. nuts

In small mixing bowl combine cream cheese, butter and vanilla. Mix until light. Gradually add sugar, beating until fluffy. If necessary add milk to make it spreading consistency. Stir in nuts. Spread on cooled cake.