1 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
2 lg. eggs
3/4 c. oil
1 tsp. vanilla
1 1/2 c. tightly packed thinly shredded, pared carrots
1 c. chopped pecans

Line the bottom of a loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches) with wax paper, grease paper and side of pan.

In a bowl thoroughly stir together the flour, sugar, baking powder, baking soda, salt and cinnamon.

In a medium bowl with a wooden spoon beat the eggs enough to blend yolks and whites; add oil and vanilla. Beat to blend; add the flour mixture; stir until smooth; stir in the carrots and 1/2 cup pecans. Turn into the prepared pan.

Bake in a preheated 325 degree oven for about 1 hour. Let stand on a wire rack for 10 minutes; loosen edges; turn out on a wire rack, with another rack turn right side up; let cool completely. Cover top and sides with frosting. Sprinkle with remaining pecans.

FROSTING FOR CARROT CAKE:

1/4 c. butter
4 oz. cream cheese
1 tsp. vanilla
1 3/4 c. confectioners' sugar (approx.)

Beat butter, cream cheese and vanilla until blended. Gradually blend in enough confectioners' sugar to make a good spreading consistency.