2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. salad oil
2 c. sugar
4 eggs
2 c. finely grated carrots

Measure dry ingredients together and set aside. Combine oil and sugar, mixing well. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients and mix well. Add carrots. Bake at 350 degrees for 50-60 minutes. Use 9 x 13 x 2 inch pan.

ICING:

3 egg yolks
1 c. sugar
1 stick butter
1/2 c. canned milk
1 c. coconut
1/2 c. pecans, chopped

Mix all together and cook over low heat until thick. Spread over cake.