Easter Carrot Cake

Easter Carrot Cake
This is part of my online recipe files. It's a good cake, and its' from Nancy's Kitchen

2 c. sugar
1-1/2 c. vegetable oil
4 eggs
3 c. grated carrots (about 7)
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 c. chopped nuts
Cream Cheese Frosting (below)

In mixing bowl, combine sugar and
oil. Add eggs, one at a time, beating well. Mix in carrots. Combine in bowl
flour, baking soda, baking powder and cinnamon. Sift. Add flour mixture to
carrots mixture. Mix. Add nuts. Pour into greased and floured two round cake
pans. Bake in 325 degree oven for 45 minutes to 1 hour or until cake test done.

Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1/2 c. soft margarine
1 (1 lb.) box powdered sugar
1 tsp. vanilla
Chopped nuts
sprinkled on top of frosted cake (optional)

Combine cream cheese,
margarine, powdered sugar and vanilla; mix well. Use to frost cooled cake.
Sprinkle chopped nuts over top for garnish.

Note: I make this cake the day before and place it in an airtight cake. Cover in the refrigerator.