2 c. plain flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
3 c. grated carrots, peel first
1 c. walnuts or pecans, chopped
1 1/2 c. Wesson oil
4 eggs
1 tsp. cinnamon

Combine dry ingredients, and then add oil. Beat approximately two minutes. Add eggs, beat two minutes. Stir in carrots, mixing thoroughly and then add nuts. Pour in Bundt pan sprayed heavily with Butter Pam.

Bake at 325°F for approximately 60-70 minutes or until done.

Icing:

1 (8 oz.) package cream cheese
1/2 stick butter, melted
1 box confectioners sugar
2 tsp. vanilla
1 c. chopped pecans

Cream butter and cream cheese together. Add box of sugar and beat until smooth. Add vanilla and nuts and mix thoroughly. Ice cake when cool.