CAKE:

2 c. sugar
1 1/2 c. oil
4 eggs
2 1/4 c. flour
2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
4 c. grated carrots
1 1/2 c. chopped walnuts

Combine sugar, oil and eggs. Beat for 2 minutes. Add dry ingredients and beat at low speed for 1 minute. Add nuts and carrots. Mix well and pour into greased and floured 13x9 pan. Bake at 300 degrees for 1 hour. Cool. Top with cream cheese icing.

ICING:

1/2 c. butter
1 tsp. vanilla
1 c. powdered sugar
1 (8 oz.) pkg. softened cream cheese

Blend and top cooled carrot cake.