2 c. all purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
1 c. cooking oil
4 c. grated carrots (8 med.)
1/2 c. chopped pecans

Mix first 5 ingredients. Beat eggs until creamy. Slowly beat in oil. Gradually add flour mixture and beat until creamy smooth. Mix carrots and nuts. Bake in three 8 inch pans at 350 degrees about 30-45 minutes. Top with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

6 oz. cream cheese
4 tbsp. butter
4 1/2 c. powdered sugar
1 tsp. vanilla
1/2 tsp. maple

Mix room temperature cream cheese with butter and powdered sugar. Add vanilla and maple extracts. Spread on cooled cake.