1 1/2 c. Vegetable Oil
2 c. Sugar
4 Eggs — beaten
2 c. Flour
1 Tbsp Cinnamon
2 Tsp Baking soda
1 Tsp Salt
1 Lb Carrots, peeled — grated
1 c. pecans — chopped

8 Oz Cream cheese — softened
1/2 C Butter — softened
1 Lb Powdered sugar
1 Tsp Vanilla


Cake: Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to the creamed mixture and mix well. Stir in carrots and nuts. Pour into greased and floured 9 x 13 inch pan. Bake 350 F, 30-40 minutes until a toothpick inserted comes out clean. Cool. Frost.

Frosting: Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth and fluffy.