2 c. sugar
1 1/4 c. oil
4 eggs
2 1/4 c. flour
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
2 1/2 c. grated carrots
1/2 c. chopped pecans or walnuts
Cream Frosting (recipe follows)

Mix sugar and oil until well blended. Add eggs. Sift dry ingredients. Combine with creamed mixture and beat well. Stir in carrots and nuts. Pour into greased and floured 9 x 13-inch pan.

Bake at 325°F for 55 to 60 minutes. When completely cooled, frost.

Note: This may be baked in a Bundt pan at 350°F for 1 hour and 10 minutes.

Cream Frosting:

4 1/2 tbsp. butter
6 oz. cream cheese
3 1/2 c. powdered sugar
1 1/2 tsp. vanilla
1/2 c. chopped nuts

Cream butter and cream cheese. Add sugar and mix well. Add vanilla. Stir in nuts.