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Carrot Cake

Cake:
1 1/2 cup oil
2 1/4 cup all-purpose flour
2 cup sugar
2 tsp soda
1 tsp cinnamon
1/2 tsp salt
2 cup (4 med) shredded carrots
4 eggs
1 cup chopped nuts

Frosting:
3 cup powdered sugar
2 tbsp butter, softened
1 tsp vanilla
8 oz cream cheese, softened

Preheat oven to 350*.  Grease and lightly flour 2 (9-inch) round cake pans.  In a large bowl,
blend all cake ingredients except nuts at low speed until moistened.  Beat three minutes at
high speed.  Stir in nuts, pour into prepared pans.  Bake at 350* for 35 to 45 minutes or
until toothpick inserted comes out clean.  Cool 10 minutes and remove from pans.  Cool
completely.  In medium bowl, blend frosting ingredients; beat until smooth.  Spread over
cake.  Makes 9-inch layer cake or 2 loaf cakes.