Preheat oven to 350 °C (or 180°F), combine flour, soda, cinnamon, and salt together and set aside.
In a large electric mixer bowl, combine oil, sugar, eggs and vanilla and beat until light -about 5 minutes.
Blend in carrots and nuts.
Blend dry ingredients, 1/3 at a time.
Pour Batter into a greased and floured pan.
Bake until top springs back when lightly pressed with fingertips (about 55-60 minutes if all the ingredients are cooked in one 9" cake pan, 35-40 minutes if you split the batter between 2 pans).
Let cake stand for 10 minutes in pan before removing.
Cool completely in rack, frost with cream cheese frosting.