2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3 cups shredded carrot
1 cup cooking oil
4 eggs

Grease and lightly flour a 13x9x2 inch baking pan (or two 9x1 1/2-inch round baking pans). In a mixer bowl combine the first 6 ingredients. Add next 3 ingredients, beating with electric mixer till combined. Beat on medium speed for 2 minutes. Turn into pan(s). Bake in a 325 degree oven for 50 to 60 minutes in the 13x9x2 inch pan till done. (For two 9x1 1/2-inch layers, bake in a 325 degree oven for 40 minutes or till done.) Cool on a wire rack. (Remove layers from pans after cooling 10 minutes. Cool well.) Frost with Cream Cheese Frosting. Serves 12 to 15.

Cream Cheese Frosting
1  3-ounce package cream cheese
1/4 cup butter
1 tsp vanilla
2 cups powdered sugar

In a mixer bowl beat together cream cheese, butter or margerine, and vanilla till light and fluffy. Gradually add powdered sugar, beating till smooth. Spread over cooled cake; sprinkle with chopped nuts, if desired. Frost tops of two 8 or 9 inch layers. Cover; store in the refrigerator.