4 eggs
1 c. oil
3 c. shredded carrots lightly packed
2 c. sugar
2 c. flour
2 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
2 tsp. vanilla

Put eggs and oil in a blender, blend. Add shredded carrots and chop fine in the blender. Pour into a mixing bowl and mix in sugar, flour, seasonings and leavening. Pour into greased and floured 11x17 pan. Bake 33 minutes at 350 degrees.

FROSTING:

1 (8 oz.) Philadelphia cream cheese
2 c. powdered sugar
1/4 c. butter
1 tsp. vanilla

Mix well and spread over cooled bars.