2 c. sugar
1 1/2 c. salad oil
4 eggs
2 tsp. baking soda
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 c. chopped nuts
3 c. grated carrots

Mix sugar and salad oil together. Add well beaten eggs and mix well. Combine dry ingredients and stir in. Mix until smooth. Add chopped pecans and grated carrots. Bake in 3 greased 9 inch cake pans at 325 degrees, about 30 minutes.

ICING FOR CARROT CAKE:

1 box powdered sugar
8 oz. cream cheese
1/2 stick butter
1 tsp. lemon extract

Mix all ingredients together until smooth and spread on cake.