Preheat oven to 350°F (175°C).

Sift together flour, soda, cinnamon, and salt in a large bowl.

In a separate bowl, mix together eggs, cooking oil, and grated carrots.

Add the wet ingredients to the dry ingredients.

Beat well until combined.

Pour batter into two greased and floured 9-inch cake pans.

Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

For the frosting, beat together cream cheese and margarine until smooth.

Gradually add powdered sugar, beating until light and fluffy.

Stir in chopped nuts.

Frost the cooled cake layers with the cream cheese frosting.

Serve and enjoy.