2 c. Flour
2 c. Sugar
11/2 c. Oil
1/2 c. Pecans
3 c. Grated Carrots
1 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
4 eggs

Frosting:
1 (8oz.) cream cheese (room temperature)
1 (16oz.) powdered sugar
4 Tbsp. butter (room temperature)
2 tsp. vanilla

Blend flour, sugar, oil, nuts, carrots, baking powder, baking soda, cinnamon, and salt, adding eggs last. Beat well 4 to 5 minutes. Pour mixture into 2 greased and floured 10 inch round pans. Bake at 350 degree for 25 minutes or until wooden tooth pick inserted in center comes out clean. Cream powdered sugar, cream cheese, vanilla, and butter together. Frosting will be soft. Fill and frost cooled cake layers. Garnish frosted cake with additional pecans. Keep cake in refrigerator. Makes 12 to 16 servings.