For carrots and walnuts use Salad Shooter--saves time and works great.

Cake:
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 1/2 cupss all-purpose flour, sifted
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons baking soda
3 cups coarsely grated carrots
1 1/2 cups chopped walnuts
Cream cheese frosting:
1 8-oz package cream cheese, softened
1/4 cup margarine or butter, softened
1 teaspoon vanilla
1 package powdered sugar (approximately 3 3/4 cups)

Cake:
1. Combine sugar, oil and eggs. Beat at medium speed 2 minutes.

2. Sift dry ingredients together (flour, salt cinnamon, baking soda). Add to oil mixture and beat at low speed for 1 minute.

3. Add grated carrots and nuts.

4. Spread batter in a greased 13x19x2 pan. Bake at 300 degrees for approx 1 hour (check at about 50 min and do tooth pick test).

5. When cool, spread with cream cheese frosting.

Cream cheese frosting:
1. Cream together cream cheese and butter.

2. Add vanilla gradually.

3. Beat in sugar until mixture is combined evenly.

4. Spread on cooled cake.

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