2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 c. oil
4 c. grated raw carrots
1/2 c. pecans
4 eggs

Stir together flour, sugar, baking soda, salt and cinnamon. In large mixer bowl, beat eggs until frothy; slowly beat in oil. Gradually add flour mixture, beating until smooth. Mix in carrots and nuts. Pour into 2 greased and floured 8-inch round cake pans. Bake at 350°F for 35 minutes. Cool in pans 10 minutes. Remove and cool. Fill and frost with cream cheese frosting.

Submitted by: Mary Muthart