1 1/2 c. salad oil
2 c. sugar
4 eggs
2 c. flour, sifted
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 c. chopped pecans
3 c. carrots, grated

Cream oil and sugar together; add eggs, one at a time, beating after each one. Sift flour; measure. Add remaining dry ingredients to flour. Sift again and add to sugar mixture. Add carrots and nuts; mix well. Bake in three greased and floured layer cake pans at 300 degrees for 40 to 50 minutes or until done. Top with cream cheese icing.

CREAM CHEESE ICING:

8 oz. pkg. cream cheese
1/2 stick butter, room temperature
1 lb. pkg. powdered sugar
2 tsp. vanilla

Cream together cheese and butter; add vanilla. Blend in powdered sugar a little at a time. If too thick, thin with orange juice.