3 c. shredded carrots
2 c. sugar
2 c. self-rising flour
1 3/4 c. oil
3 tsp. cinnamon
4 eggs

Icing:

1 box 10x powdered sugar
1 stick butter, melted
1 (8 oz.) pkg. cream cheese (at room temperature)
1 c. chopped pecans

Grate carrots with hand grater. In large bowl, mix carrots, eggs, sugar, flour, oil and cinnamon. Pour into two 8-inch cake pans.

Bake for 60 minutes at 350°F or until a toothpick stuck in middle of cake comes out dry. Allow cakes to cool.

Icing: Mix by hand. Combine sugar, butter and cream cheese. Mix well. Add chopped pecans and mix. Ice cake.