2 c sugar 2 t soda

1 1/2 c oil 2 t cinnamon

4 eggs 3 c coarsely grated carrot

2 1/4 c flour 1 1/2 c chopped nuts

1 t salt

Sift dry ingredients together. Chop nuts and grate carrots.

Combine sugar, oil, eggs. Beat at medium for 2 minutes. Add dry ingredients

to oil mixture. Beat at low speed 1 minute. Add grated carrots & nuts.

Spread batter in greased & floured 9.5 x 13 inch pan. Bake at 300^oF (140^o C)

for about 1 hour, until cake tests done with toothpick. When cool, spread with

cream cheese frosting.

Cream Cheese Frosting

1 pkg (8 oz) cream cheese 2 t vanilla

1/4 c (1/2 stick) butter or margarine 1 pkg confectioner's sugar

Let cream cheese & butter warm to room temp. Beat them together, add vanilla.

Gradually beat in sugar. Add more sugar to thicken or milk to thin for good

spreading consistency.

*** delicious when baked by MZS & GB on 30 Aug 1989 in Holzgerlingen.