Carrot Sheet Cake

4 Eggs, beaten
1 cup Oil
2 cups Sugar
2 cups Flour
2 teaspoons Baking Soda
1/4 teaspoon Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Salt
3 cups lightly packed shredded Carrots
2/3 cup chopped Walnuts

Cheese Frosting:
8 oz. Cream Cheese, softened
1/2 cup Butter, softened
1 teaspoon Vanilla
4 cups Powdered Sugar
2/3 cup chopped Walnuts

In a large mixing bowl, beat eggs, oil and sugar until thick and fluffy.

In another bowl, combine flour, baking soda, baking powder, cinnamon and salt. Mix thoroughly.

Beat flour mixture into egg mixture.

Stir in carrots and nuts.

Spread batter into greased and floured 15x10 inch jelly roll pan.

Bake at 350 for 35-40 minutes or until toothpick inserted near the center comes out clean.

Cool cake on a wire rack until it is no longer warm to the tough.

To make frosting beat cream cheese, butter and vanilla in a mixing bowl until smooth.

Beat in powdered sugar.

Spread on cooled cake.

Sprinkle with chopped walnuts.