2 c. sugar
1 c. Crisco oil
4 eggs
2 1/4 c. self-rising flour
2 tsp. cinnamon
1 tsp. baking soda
1 (1 lb.) bag carrots, grated

Cream sugar and oil in mixing bowl. Add eggs, one at a time. Fold in remaining ingredients. Pour into 3 floured cake pans.

Bake at 350°F until done, 20 to 30 minutes.

Icing:

1 (8 oz.) cream cheese
1 lb. box 10x sugar
1 stick butter
1 tsp. vanilla
1/2 c. chopped pecans

Mix cream cheese and butter until well blended. Add remaining ingredients, one at a time. Spread between layers, on top and side of cake.