1/2 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2/3 c. cooking oil
2 eggs
1 c. finely grated carrots
1 tsp. vanilla

FROSTING:

1 (3 oz.) cream cheese
1 tbsp. butter
1 tsp. vanilla
2 c. confectioners' sugar
1 c. walnuts (optional)

For two layer cake, double above ingredients. This recipe makes a single layer cake. Sift together in large bowl flour, sugar, powder, soda, and salt and cinnamon. Add oil, eggs and grated carrots and vanilla. Mix until moistened, beat 2 minutes at medium speed on mixer. Bake in greased and lightly floured round cake pans in 350 degree oven for about 35 minutes or until done. Cool 10 minutes, remove from pans.

FROSTING: On low speed of mixture combine cream cheese, butter and vanilla. Gradually add 2 cups sifted confectioners' sugar, beat until fluffy. If needed, add milk to obtain desired spreading consistency. Add walnuts.