2 c. sugar
1 c. salad oil
4 eggs
1 tsp. vanilla
2 c. plain flour
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
3 c. carrots

After first four ingredients have been well beaten, add dry ingredients. Beat well, then fold in 3 cups carrots.

Bake in three 8-inch pans at 350°F.

Icing:

1 stick butter
8 oz. cream cheese
1 box powdered sugar
1 tsp. vanilla
1 c. chopped pecans