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

In bowl, sift dry ingredients together. In another bowl, beat eggs; add oil. Add oil mixture to dry ingredients; mix thoroughly. Stir in grated carrots and toasted pecans, mixing well. Pour mixture into two 9-inch round cake pans, greased.

Bake in preheated 300°F oven for 50 to 60 minutes or until center is firm. Remove; let stand 15 minutes. Remove from pans.

Frosting:

1/2 c. butter
6 oz. cream cheese
1 1/2 c. powdered sugar
1 tsp. vanilla

Beat together butter and cream cheese. Gradually add powdered sugar and vanilla. Beat until smooth. Use to frost carrot cake.