1 1/2 c. oil
2 c. sugar
4 eggs, beaten
2 1/2 c. plain flour
1 tsp. salt (scant)
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
3 c. finely grated carrots (can use food processor to puree)

Beat oil, sugar, and eggs with electric mixer. Sift all dry ingredients together and add to the sugar mixture. Add carrots. Bake in 3 greased and floured 9-inch pans. Bake at 350 degrees until cake springs back. Check after 20 minutes. Cool on wire racks. Frost with glaze below.

GLAZE FOR CARROT CAKE:

1 stick butter
1 c. sugar
1 c. evaporated milk
3 egg yolks
1 tsp. vanilla
1 c. chopped pecans
1 c. coconut

NOTE: For generously glazed cake, use 1 1/2 recipe.