Carrot Cake with Cream Cheese Frosting

4 eggs
1 cup oil
2 cups sugar
2 cups flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
3 cups grated carrots

Mix eggs and oil; beat in sugar. Add flour and spices gradually to mixture; beat until glossy. Add grated carrots. If soggy, add 1/4 cup flour. Grease pan; makes either three layers, or a sheet cake. Bake at 350 degrees for 35 minutes.

Icing: Mix 1 box powdered sugar with an 8-ounce package of cream cheese (add 1/2 cup margarine or butter, if desired). Add 1 tsp vanilla, and 1 cup chopped nuts (walnuts or pecans are best). Frost cake after it has cooled from baking.