2 c. sugar
1 1/2 c. Wesson oil
4 eggs
2 c. self-rising flour
1 1/2 tsp. baking soda
2 tsp. cinnamon
3 c. raw carrots, grated

Mix together the sugar, oil and eggs. Sift together flour, soda and cinnamon. Mix well into the first mixture. Fold in the carrots. Pour into three greased and floured 9-inch cake pans. Bake at 350 degrees for 25 minutes.

FILLING:

1 box confectioners' sugar
1 stick butter
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 c. pecans, chopped or 1/2 c. walnuts, chopped

Cream well the sugar, butter and cream cheese. Stir in vanilla and fold in the nuts. Ice layers when they are cool. Keep refrigerated. May be frozen.