1 1/2 c. Crisco oil
2 c. sugar
4 egg yolks
1 tbsp. hot water
1 1/2 c. carrots, grated
2 1/2 c. cake flour
2 1/2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt

Cream oil, sugar, egg yolk and hot water. Fold in carrots. Sift flour, soda, cinnamon and salt; add to first mixture. Beat egg whites stiff and fold into the batter. Pour into 3 round cake pans and bake in a 350 degree oven approximately 1 hour or until done.

ICING:

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

Mix all ingredients and beat to a spreading consistency. Spread on top and between layers of Carrot Cake. Yield: 1 (3 layer) cake.