2 c. sugar
1 1/2 c. corn oil
4 eggs
2 1/4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
3 c. grated carrots
1 1/2 c. chopped walnuts

Combine sugar, oil and eggs; beat at medium speed for 2 minutes. Sift dry ingredients together; add to oil mixture and beat at low speed for one minute. Add grated carrots and nuts. Pour in greased and floured 9 x 13 inch pan. Bake at 300 degrees for about one hour.

CREAM CHEESE FROSTING FOR CARROT CAKE:

1 (8 oz.) pkg. cream cheese
2 to 3 c. powdered sugar
1/4 c. butter
1 tsp. vanilla

Let cheese and butter warm to room temperature. Beat together and add vanilla, gradually add the sugar. Spread on cooled cake.