2 cups cake flour, sifted
1 3/4 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup Wesson oil
4 eggs
3 cups carrots, shredded
1 tsp. vanilla

Combine flour, sugar, baking soda, seasonings and oil. Then beat in eggs, one at a time, carrots and vanilla. Pour into 2 greased 9-inch cake pans.

Bake in moderate (350°F) oven for about 1 hour. When cool, frost cake with icing.

ICING:

1 (8 oz.) pkg. Philadelphia cream cheese
1/2 cup (1 stick) butter
1 (1 lb.) box confectioners' sugar
1 tsp. vanilla
1 cup chopped pecans

Cream together cream cheese and butter. Add to this confectioners' sugar, vanilla and chopped pecans. Beat until well blended.