4 eggs
2 c. sugar
2 tsp. cinnamon
1 c. broken pecans
1/4 c. flour
2 c. self-rising flour
3 c. grated carrots
1/4 tsp. salt
1 1/2 c. Crisco oil

Mix in large bowl the eggs, sugar and Crisco oil; beat at medium speed about 1 minute. Sift flour; add salt and cinnamon. Sift again and add all at once to eggs, sugar and oil. Mix thoroughly and beat at high speed about 2 minutes or until mixture is smooth. Add carrots and beat 1 minute. Roll pecans in 1/4 cup flour. Add to cake mixture and mix gently until pecans are well mixed. Grease two 8 or 9 inch cake pans and line bottom of pans with waxed paper. Pour cake mixture into pans and bake at 350 degrees for 30 to 40 minutes.