1 1/2 c. vegetable oil
2 c. sugar
4 eggs, beaten well
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 c. chopped pecans
3 c. grated carrots

Mix oil and sugar, beat well, add eggs, mix well. Sift flour, cinnamon, soda and baking powder together. Add dry ingredients to oil and sugar mixture and mix well. Stir in nuts and carrots (a small amount at a time.) Pour into Bundt pan and bake 1 hour at 350°F. For layers bake for 30 minutes.

Carrot Cake Icing:

1 (8-oz.) cream cheese
1 stick butter, softened
1 box powdered sugar
2 tsp. vanilla
Chopped pecans

Beat all ingredients together and spread on cooled cake.