1 c. brown sugar
4 eggs
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
3 c. grated carrots
1 c. granulated sugar
1 1/2 c. Crisco oil
1/2 tsp. baking soda
1/8 tsp. salt (opt.)
1 tsp. vanilla
1 c. walnuts or pecans

Cream sugar, eggs and oil; add dry ingredients to mixture. Beat well. Add vanilla, fold in carrots and walnuts. Pour into greased and floured 8" or 9" round pans. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean. Cool on a wire rack.

FROSTING:

1 stick butter
1 box 10x confectioners' sugar
3 tsp. vanilla
1 c. chopped nuts or grated carrots (fine grater)
8 oz. cream cheese

Cream the butter and cheese by hand; add sugar and vanilla, add carrots/walnuts or half of each. Place frosting in the refrigerator for 15 minutes prior to frosting cake.