Mom Mitchell's Carrot Cake

1 cup oil
1 teaspoon vanilla extract
4 eggs
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
(1 cup chopped walnuts - some of you kids didn't like them so I sometimes left them out)
3 cups grated carrots

Directions:
Mix together oil, vanilla and eggs in a small bowl; set aside.

In a large bowl, combine salt, cinnamon, sugar, flour, baking soda and baking powder;   stir in egg mixture.

Add nuts and carrots then mix well.

Pour mixture into 3, greased and floured 8" round cake pand or into 1 deep 9 X 12 that has been greased and floured.

Bake at 350 degrees for 35 minutes or until inserted toothpick comes out clean.

Cool for several minutes.   If you have used 3 rounds invert them onto wires racks to cool completely.   If you used the 1 large pan also cool completely before frosting.

Frost with cream cheese frosting:
1/2 cup butter
8-oz pkg cream cheese
2 cups powdered sugar

Beat until smooth.   (Sometimes I add a dash of salt to bring out the cheese flavor and cut the sweetness).

Add nuts and carrots

Number Of Servings:8 to 10

Preparation Time:abt 2 hours start to finish