4 eggs
2 c. sugar
1 1/2 c. corn oil
3 c. grated raw carrots
2 c. plain flour
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 c. pecans, chopped

Beat eggs and sugar together. Add oil gradually. Add carrots and dry ingredients which have been sifted together. Mix well. Bake in oven at 350 degrees for layers and 325 degrees for tube pan. Layers bake from 20-25 minutes; tube pan should take about 1 1/2 hours. This makes 3 layers. Use greased and floured pans. Pecans are optional.

ICING:

1 (8 oz.) pkg. cream cheese
1 1/2 sticks butter
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped and toasted (optional)

Beat cream cheese and butter together until light and fluffy. Blend in sugar and vanilla. Add a little milk, if needed. Ice cakes. Press nuts into sides of cake. Have cream cheese at room temperature and also butter so they will cream better. If you use nuts in cake batter, do not use in icing recipe and vice versa.