Carrot Cake

2 cups sugar
1 1/2 cup veggie oil
4 eggs
2 1/2 cup flour
2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
3 cups grated raw carrots
1 1/2 cups chopped nuts


Cream Chees Frosting:
8 oz cream cheese, softened
1/4 cup butter, softened
1 lb powdered sugar
2 tsp vanilla

Cobine sugar, oil, eggs. Beat at medium speed for 2 minutes. Sift the dry ingredients. Add to the oil mixture. Beat on low speed for 1 minute. Add carrots and nuts. Bake in greased and floured 9 X 13 pan at 300 degrees for 1 hour.