2 1/3 c. flour
2 1/4 c. sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. salt
4 eggs
3 c. grated carrots
1/2 c. salad oil
3/4 c. black walnuts

Sift together flour, sugar, baking powder, soda, cinnamon, and salt. Add salad oil and mix.

Stir in one egg at a time, beating after each addition. Stir in carrots until blended. Add nuts and mix well until smooth.

Pour batter in 3 buttered and floured 8-inch pans or a 13 x 9 x 2-inch pan, and bake at 350 degrees until done.

FROSTING:

Blend 1 (8 oz.) package cream cheese with 1 box powdered sugar, 1 teaspoon vanilla, and enough milk to make it spreading consistency. Frost cake when cool.