2 1/2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 c. vegetable oil
4 eggs
3 c. finely chopped or grated carrots
1 c. chopped pecans

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
2 tsp. vanilla
1 (1 lb.) box confectioners' sugar

In a large mixing bowl, sift together three times the flour, sugar, soda, cinnamon and salt. Add and mix well oil and eggs. Blend in carrots and pecans.

Divide batter evenly among three greased and floured 9 inch round cake pans. Bake at 350 degrees until layers spring back when pressed lightly in center, about 25 minutes. Cool until pans can be handled before turning layers out.

Beat cream cheese and butter until light and fluffy. Mix in vanilla and gradually add sugar, beating until smooth. Spread over layers, around sides and top. With back of spoon, go back over icing to swirl.