3 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
2 c. granulated sugar
1 1/2 c. salad oil
4 eggs
3 c. grated carrot

WHIPPED CREAM FROSTING:

2 c. heavy cream, chilled
1/2 c. unsifted confectioners' sugar
1 tsp. vanilla extract
Pecan or walnut halves

Preheat oven to 350 degrees. Sift flour with baking powder, soda, cinnamon and salt. Grease well and flour 3 (9" x 1 1/2") round layer cake pans.

In large mixing bowl with electric mixer at medium speed beat granulated sugar, salad oil and eggs until well blended, about 2 minutes. Add carrot; mix well.

At low speed, gradually add flour mixture, beating just until well combined. Batter will be thin. Pour batter into prepared pans, dividing evenly. Bake 30 to 35 minutes.

Cool in pans 10 minutes. Remove and cool on racks.

Make Whipped Cream frosting. In medium bowl whip cream with confectioners' sugar and vanilla until stiff. Refrigerate if not using at once.

Put layers together with Whipped Cream Frosting 3/4 cup for each layer. Frost side and top (if desired, decorate edge and bottom using a pastry bag with numbered 6 star tip.) Arrange pecan halves on top. Refrigerate 1 hour before serving.