To make the cake: Preheat the oven to 350°F. Lightly grease two 9″ round layer pans, or one 9″ x 13″ pan.
Beat together the oil, sugar, salt, eggs, spices, and baking soda.
Stir in the flour.
Add the carrots and nuts, and mix until just blended.
This is how the prepared batter would look.
Pour into the prepared pan(s). Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you’re using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
To make the frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the confectioner’s sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar tbsp by tbsp if it’s too thin.
Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer.
Finally frost the top and the sides of the cake.
I don’t waste too much time decorating since everyone I know love this cake and usually it goes from a full cake to crumbs in a few minutes. Still a few sprinkles or flakes almonds should be good.