1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp salt
1 1/2 cups grated carrots
1/2 cup chopped pecans
2 eggs
1 cup sugar
3/4 cup vegetable oil
2 tsp. vanilla or rum
Confectioners sugar for topping

CREAM CHEESE ICING:

3 oz package cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla

CAKE:

Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.

With mixer running on low speed, slowly add the flour mixture.

Blend in vanilla or rum, carrot and pecans.

Pour batter into a well greased 8 x 12 inch pan.

Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.

When cake is cool, spread with cream cheese icing, below.

Note: Chopped peanuts or walnuts may be substituted for pecans.

CREAM CHEESE ICING:

In a small mixing bowl, combine cream cheese, butter and vanilla. Beat at low speed on electric mixer until light. Gradually add sugar, beating until fluffy. If necessary, add milk to thin out to spreading consistency.

If desired, mix in chopped nuts or sprinkle them on top after spreading.