3 c. grated carrots
4 eggs, unbeaten
2 c. sugar
1 1/2 c. salad oil
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 c. chopped pecans

Grate carrots into mixing bowl. Add salad oil, eggs and sugar. Beat until well blended. Add flour with salt, baking soda and cinnamon added. Stir into carrot mixture. Add vanilla and pecans. Bake at 350 degrees for 40 to 45 minutes.

ICING:

1 (8 oz.) pkg. cream cheese
1 lb. powdered sugar
Milk, if needed (use sparingly)

Beat cream cheese with powdered sugar. Add a little milk if needed to soften mixture. Spread between cake layers and on top, leaving sides exposed. Put pecan halves on top. Makes enough for 3 (8") round pans or 2 (9") round pans.