1 pound of carrots (about 10)
1-3/4 c. sugar
1-1/4 c. salad oil
4 eggs
2 c. flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/2 c. pecans

Preheat oven to 350°F. Grate carrots. Mix oil and sugar, add 1 egg at a time beating well. Add dry ingredients. Stir in carrots and pecans.

Bake in a 9 x 13 inch baking pan or bundt pan for 40 minutes.

Icing:

8 oz. cream cheese, softened
1 stick butter, softened
1 box powdered sugar (1 lb.)
1 tsp. vanilla

Combine softened cream cheese and butter adding sugar to desired consistency, add vanilla. Frost cake.