Carrot Cake

2 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
4 eggs
2 tsp. vanilla extract
1-1/2 cups vegetable oil
3 cups finely shredded carrots
1/2 cup chopped pecans or walnuts
Frosting:
8-oz. pkg. cream cheese, softened
1 stick butter, softened
1 pound powdered sugar
1 tsp. vanilla extract

Sift together the first 6 dry ingredients. Set aside. Beat the eggs and beat in the 2 tsp. vanilla and oil. Stir in the dry ingredients. Fold in the carrots and nuts. Pour into 2 greased and floured 9" round cake pan. Bake in a preheated 325°F oven for 30 to 35 minutes or until done. Cool for a few minutes in the pans, then remove the cake layers to a cooling rack to cool completely. Make the frosting by beating the remaining ingredients in a mixer until light and fluffy. Frost tops of the layer, stack and frost sides and top. Chill until ready to serve.

Serves 10 to 12