Cake:

2 cups all purpose flour
2 cups sugar
1 1/2 cups oil (Wesson)
2 tsp. baking soda
4 eggs, beaten
2 tbsp. cinnamon
4 cups grated carrots
3/4 tsp. salt

Frosting:

8 oz. cream cheese
1 stick butter
1 cup pecans
2 tsp. vanilla
1 box confectioners sugar

Grate carrots. Pour oil over carrots. Mix dry ingredients, add eggs, then carrots and oil. Mix. Pour into three 8 inch pans that have been prepared by greasing and flouring.

Bake at 350°F. Start checking cakes after baking 20 minutes. When they are done, a toothpick inserted into the center will come out clean. Let cool before frosting.

For frosting, mix softened cream cheese and butter until creamy. Add sugar slowly until all is used. Add vanilla and beat. Then stir in chopped nuts.

Store cake in refrigerator, covered with foil or saran wrap.