2 c. sugar
1 1/2 c. Mazola oil
4 eggs, beaten
2 c. plain flour (cake flour)
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1/2 c. chopped black walnuts
3 c. grated carrots

Mix sugar, oil and beaten eggs together. Sift flour, salt, soda and cinnamon together; add flour mixture in four portions and fold in nuts and carrots. Bake in slightly greased tube pan at 350 degrees for 55 to 60 minutes. Cool and frost.

FROSTING:

1 box powdered sugar
1 stick butter
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
1/2 c. chopped nuts (pecans)

Have butter and cheese at room temperature and cream together well. Add sugar and vanilla and beat well; stir in nuts and spread on carrot cake after it has cooled. Keep in refrigerator.