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

Mix oil and sugar; beat well. Add eggs. Sift flour, cinnamon, soda and salt (2 to 3 times). Add to creamed mixture. Add carrots (a small amount at a time). Bake in 3 (8" or 9") cake pans, greased and floured. Bake at 325 degrees for 30 minutes. Frost with Carrot Cake Icing.

CARROT CAKE ICING:

1 box confectioners' sugar
1 stick soft butter
1 (8 oz.) pkg. cream cheese, softened
2 tsp. vanilla
1/2 - 1 c. chopped nuts

Combine sugar, cream cheese and butter. Add vanilla and nuts. Frost each layer completely.