2 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 c. shredded carrots
1 c. cooking oil
4 eggs

Grease and lightly flour a 13x9 baking pan (or two 9-inch round pans). In a mixer bowl combine first 6 ingredients. Add next 3 ingredients, beating with electric mixer until combined. Beat on medium speed for 2 minutes.

Turn into pan(s). Bake in 325 degree oven for 50-60 minutes for 13x9 pan (or 40 minutes for two 9-inch pans). Cool on wire rack. Remove from pan(s) after 10 minutes. Cool well. Frost.

CREAM CHEESE FROSTING:

6 oz. cream cheese
1/2 c. butter
2 tsp. vanilla
4 c. sifted powdered sugar

In a mixer bowl beat together the first 3 ingredients until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake. Sprinkle with chopped walnuts if desired. Cover, store in refrigerate. Frosts 13x9 or two 9-inch layers.