Frosting:

1/4 cup of butter or margarine
4 ounces of soft cream cheese
1 teaspoon of vanilla
1 3/4 cup of confectioners' sugar
1/2 cup of pecans or walnuts (optional)

Line bottom of loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches) with greased wax paper (greased side toward pan). Mix together flour, sugar, baking soda, baking powder, salt and cinnamon. Beat eggs until blended; add oil and vanilla and blend. Add to flour mixture. Stir until smooth. Stir in carrots and nuts. Turn into prepared pan. Bake in preheated 325ºF. oven for about 1 hour (until cake tester comes out clean). Let stand on a rack for 10 minutes, loosen edges and turn onto a wire rack to continue cooling. After cake is cool, beat until blended all ingredients of frosting, except nuts. Cover top and sides of cake with frosting. Add nuts, if wanted.

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