2 c. sugar
4 eggs, beaten
4 tsp. baking powder
1 tsp. salt
1 1/2 c. chopped pecans
1 1/2 c. salad oil
3 c. flour, sifted
2 tsp. cinnamon
2 c. grated carrots

Combine sugar, oil and eggs, beating well. Blend in sifted flour, baking powder and cinnamon and mix well. Add carrots and nuts, mix well. Pour into a well greased and floured bundt pan. Bake at 350 degrees for 1 hour or until done. Let cool and sprinkle top with powdered sugar or you can top with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese
1 tsp. vanilla flavoring
1/4 c. butter
2 c. sifted powdered sugar

Beat together cream cheese, butter and vanilla flavoring until light and fluffy. Gradually add sugar. Spread over cooled cake. Sprinkle with chopped nuts, if desired. (Enough to frost the top of two 8 or 9 inch layers.)