Carrot-Top Cake

2 c Sugar
1 1/2 c Oil
4 Whole Eggs; beaten
2 c Self-Rising Flour
2 ts Cinnamon
1 ts Vanilla
3 c Carrots; grated
1/2 c Nuts; chopped
1/4 c Margarine; Soft
1 pk Cream Cheese; 8 oz.
1 lb Confectioner's Sugar
1 ts Vanilla
Milk; if needed

Grease and flour 3 cake pans. In a large bowl combine the sugar, oil, eggs, flour, cinnamon, 1 teaspoon of vanilla, carrots, and nuts in the order given. Pour into the prepared pans. Bake in 300 degree oven for about 30 minutes.

Cream together the remaining ingredients, adding milk if needed to make the icing spreadable. Spread on cooled cake

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