2 c. self-rising flour
1 c. plain flour
2 c. light brown sugar
2 c. grated carrots
4 eggs
1 1/2 c. Crisco oil
1-1 1/2 c. chopped pecans
2 tsp. cinnamon
1 tsp. vanilla
1/8 tsp. salt

Pour oil into mixing bowl. Mix dry ingredients together. Add flour mixture alternately with eggs. Mix well after each egg. Mix in nuts, carrots and flavorings. Bake in three 9 inch layers at 325 degrees for 25-30 minutes. Remove from pans, cool thoroughly. Frost.

FROSTING:

1 stick butter, softened
8 oz. cream cheese, softened
1 box 10X powdered sugar
1 tsp. vanilla
Chopped pecans, if desired

Mix butter, cream cheese and vanilla. Blend in powdered sugar and nuts if desired. Spread on cake.