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| 2 Tasse | sugar granulated |
| 1 Tasse | vegetable oil |
| 2 Tasse | all-purpose flour |
| 2 Teelöffel | cinnamon |
| 2 Teelöffel | Baking soda |
| 2 Teelöffel | baking powder double-acting |
| 1 Teelöffel | salt |
| 4 | eggs |
| 2 Tasse | Shredded or grated carrots (approx. 4 large ones) |
| 1 Tasse | walnuts or pecans, chopped |
| 1/4 Tasse | margarine |
| 3 x ca. 30 g | Pkg. cream cheese |
| 2 Tasse | Sifted confectioners sugar (approx.) |
| 1 Teelöffel | vanilla extract |
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Mix granulated sugar withoil and beat with an electric mixer in a large mixing bowl untio light. In another bowl sift together the flour, cinnamon, baking soda, baking powder and salt. Add the flour mixture and the unbeaten eggs, one at a time, alternately to the sugar-oil mixture, beating well after each addition. using a wooden spoon or a rubber scraper, stir in the carrots and the nuts,
Pour into a greased 9 in. Tube or bundt pan ( or a large rectangualr pan) bake at 350 degrees for 1 hour or until cake tests done.
For icing - mix margarine and cream cheese, then add confectioners sugar and vanilla.
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