Carrot Cake

2 cups flour, all purpose
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoon cinnamon
4 eggs
1 ½ cups Wesson oil
2 cups grated carrots (fine)

Combine dry ingredients – then add liquids.
Bake in large flat pan (3 qts) for 45-50 minutes at 350.
If in a Pyrex dish, bake at 325.

Frosting:

1 8oz. package cream cheese
1 package powdered sugar
¼ pound butter
1 teaspoon vanilla

Cream cheese and butter, add sugar, then vanilla