4 eggs
2 c. sugar
1 1/2 c. oil
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
3 c. grated carrots (can use pre-grated)

Cream eggs, sugar and oil. Sift together dry ingredients and stir into creamed mixture. Add carrots by hand. Pour into 3 greased and floured 9-inch round pans.

Bake 25 to 30 minutes at 350°F. Cool and frost.

Frosting for Carrot Cake:

8 oz. softened cream cheese
1 stick softened butter
1 box powdered sugar
1 tsp. vanilla
1 1/2 c. pecans

Cream butter and cream cheese together. Add sugar and beat until smooth. Stir in vanilla and pecans. Frost 3-layer carrot cake.