3 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
2 c. granulated sugar
1 1/2 c. salad oil
4 eggs
3 c. grated carrots

WHIPPED CREAM FROSTING:

2 c. heavy cream, chilled
1/2 c. unsifted confectioners' sugar
1 tsp. vanilla extract
Pecan or walnut halves

Preheat oven to 350 degrees. Sift flour with baking powder, soda, cinnamon, and salt. Grease well and flour 3 (9 x 1 1/2 inch) round layer cake pans. In large mixing bowl with electric mixer at medium speed, beat granulated sugar, salad oil, and eggs (about 2 minutes. Add carrots; mix well. At low speed, gradually add flour mixture; beat until well combined. Pour into pans; divide equally. Bake 30 to 35 minutes. Cool in pans 10 minutes. Loosen sides with spatula; cool on racks.

Frosting: In medium bowl, whip cream, confectioners' sugar, and vanilla until stiff. Place 3/4 cup frosting between each layer. Frost top and sides. Arrange pecans on top. Refrigerate for 1 hour. Serves 10 to 12.