2 c. sugar
1 1/2 c. Crisco oil
2 c. sifted flour
3 c. grated carrots
2 tsp. baking soda
4 eggs
1 tsp. salt
2 tsp. cinnamon
1 1/2 c. pecans

Combine sugar and oil, add eggs one at a time. Cream well. Sift dry ingredients into mixture and blend well. Fold in carrots and pecans. (Mixture will be stiff). Pour into 9 x 13 inch baking pan. Bake at 300 degrees for 50 minutes. Let cool.

FROSTING:

1 lg. Philadelphia cream cheese
1 box confectioners' sugar
1/2 stick butter
2 tsp. vanilla

Mix all ingredients together until creamy. Ice cake after it is completely cooled. Refrigerate cake.