3 c. grated carrots
1 1/2 c. oil (Crisco or Mazola)
2 c. plain flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 c. sugar
4 eggs

Pour oil over carrots and set aside. Mix together remaining ingredients adding eggs one at a time. Add carrot and oil mixture. This will make the mixture stiff. Pour into 3 (8") cake pans and bake at 350 degrees for 25 to 30 minutes. Let cool and frost with icing.

CARROT CAKE ICING:

1 (8 oz.) pkg. cream cheese
2/3 stick butter
1 (1 lb.) box confectioners' sugar
1 c. chopped pecans or walnuts
1 tsp. vanilla
1/4 c. milk

Mix together and spread onto cooled cake.