CAKE:

1 1/2 c. Crisco salad oil
2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon (I use more - 2 tbsp.)
1/2 tsp. salt
3 c. grated carrots
4 eggs

Preheat oven to 350 degrees. Mix together flour, sugar, baking soda, baking powder, cinnamon and salt. Pour salad oil into mixture along with the 4 eggs. Mix all ingredients until smooth. Combine grated carrots into mixture. Pour into cake pan and bake for 55-60 minutes. The cake will pull away from the sides when done.

ICING:

1 (8 oz.) cream cheese
1 cube butter (Parkay)
1 box powdered sugar
1 tsp. vanilla
1/2 c. chopped pecans

Mix cream cheese, powdered sugar, butter and vanilla with mixer. This takes a little while to mix well until smooth and creamy. Then add pecans to mixture. When cake is completely cool, spread creamy icing over cake.