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

Cream sugar and oil; set aside. Whisk together dry ingredients and add to creamed mixture.

Add eggs, one at a time, beating well after each addition. Stir in carrots. Pour into three buttered 9 inch pans.

Bake at 350°F until cake springs back when touched lightly in the center.

ICING:

1 (8 oz.) cream cheese, softened
1/2 stick butter, softened
1 tsp. vanilla
1 pkg. sifted powdered sugar
1 c. chopped pecans
1 can flaked coconut, optional

Combine ingredients. Spread over cooled cake.