2 c. flour
1 c.sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 c. finely shredded carrot
1 c. cooking oil
4 eggs
Cream Cheese Frosting

Grease and lightly flour 13x9x2 inch baking pan or two 9x1 1/2 inch round pans. Combine first 6 ingredients in a bowl. Add next 3 ingredients, beat with electric mixer. Beat on medium speed; 2 minutes. Put into pan (s). Bake at 325 degrees for 50-60 minutes for 13x9x2 inch pan or 325 degrees for 40 minutes for 9x1 1/2 inch pans.

CREAM CHEESE FROSTING FOR CARROT CAKE:

1 (3 oz.) pkg. cream cheese
1/4 c. butter
1 tsp. vanilla
2 c. sifted powdered sugar

In mixing bowl, beat together cream cheese, butter and vanilla until fluffy. Gradually add sugar, beat until smooth. Spread over cooled cake. Sprinkle with chopped nuts (optional). Frosts two 9 inch layers.