Carrot Cake

1 ½ cup vegetable oil

2 cups sugar

4 eggs

2 cups flour

2 teas. baking soda

1 teas. salt

3 teas. cinnamon

2 teas. vanilla

3 cups grated carrots

Icing:

1 stick margarine

8 oz cream cheese

1 1b. confectioner’s sugar

2 teas. vanilla

Combine oil, sugar and eggs.  Add flour, soda, salt and cinnamon.  Add vanilla and carrots.  Pour into 2 9-inch or 3 8-inch round pans that have been sprayed with Baker’s Joy (greased and floured).  Bake 45 minutes at 325 degrees.  Mix all icing ingredients together and beat well.  Ice layers.