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IN A LARGE MIXING BOWL, COMBINE FLOUR, SUGAR, SODA, BAKING POWDER, CINNAMON AND SALT. ADD OIL AND MIX THOROUGHLY. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. STIR IN CARROT AND NUTS. POUR BATTER INTO A GREASED AND FLOURED 13" X 9" PAN OR A 10" X 4" TUBE PAN. BAKE IN OVEN AT 350F FOR 40 TO 50 MINUTES. COOL. FROST WITH CREAM CHEESE FROSTING. STORE IN REFRIGERATOR.
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