2 c. flour
2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. Wesson oil
4 eggs
3 c. grated carrots, not packed, don't grate ahead

Sift dry ingredients together in mixing bowl. Add Wesson oil and mix well. Add eggs, one at a time, beating well after each. Now grate carrots and add to batter. Bake at 325 degrees for 35-40 minutes or until done. Cool and frost. Bake in three (8-inch) pans.

FROSTING:

8 oz. pkg. cream cheese
1 stick butter
1 box powdered sugar
2 tsp. vanilla flavor
1 c. nuts, chopped

Cream butter and cheese together until fluffy. Add sifted powder sugar gradually, add vanilla and nuts. Spread on cake.