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

Mix first 8 ingredients until well blended. Add 3 cups of carrots slowly. Bake in 9 x 13 inch pan or in three 9 inch round pans for 1 hour at 300 degrees.

CARROT CAKE ICING:

8 oz. cream cheese
2 tsp. vanilla
1 stick butter
1 (16 oz.) 1 lb.) box powdered sugar

Cream butter and cheese together. Add vanilla; blend well. Slowly add sugar until all used and beat until of spreading consistency.