1 cup granulated sugar
1/2 cup of brown sugar
1 cup vegetable oil
3 eggs
2 cups flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
3 cups shredded carrots
1 cup coarsely chopped walnuts

Preheat oven to 350°F. Grease and lightly flour either 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat sugars, oil, and eggs until blended. Whisk in vanilla. Add flour, cinnamon, baking soda, and salt. Beat. Stir in carrots and nuts. Pour into pan(s).

Bake 13×9-inch pan 40 to 45 minutes or round pans 30 to 35 minutes. (Use clean toothpick test.) Cool. Top with vanilla or cream cheese frosting.