Beat sugar and oil together until fluffy. Add eggs and blend well. Sift together dry ingredients and add to sugar mixture. Mix thoroughly. Fold in carrots and nuts. Pour into a 10x13" pan. Bake 1 hour at 350*.

*Carrot Cake Icing* Blend until smooth & spread over cake.

There ya have it...the best carrot cake you'll ever eat.<S> And it's good for you cuz it contains everything from the basic food groups. Yea, right!<S> A good suggestion...I leave the cake in the baking pan and just plop the icing on top, that way you get more icing with each forkfull. Then I just put the lid on and leave it in the fridge. This cake can also be frozen and single slices cut when desired. Yum!! Bon Appetite!