3 c. finely grated carrots (1 lb. peeled)
4 eggs
2 c. sugar
1 1/2 c. salad oil
3 tsp. cinnamon
2 tsp. baking sodatsp. salt
2 tsp. vanilla
2 c. flour

Mix eggs, sugar and oil. Sift dry ingredients with oil, eggs mixture; add vanilla and carrots. Bake at 325 degrees for 50-60 minutes in 9x13 pan.

FROSTING:

1 stick butter
2 (3 oz.) pkgs. Philadelphia cream cheese
1 lb. box powdered sugar (2 1/2 c. unsifted, 3 1/2 c. sifted)
1 c. broken pecans

Combine all ingredients except pecans. Spread on top of cake. Sprinkle pecans on top of frosting.