Cake:

• 1-1/2 cups (350 ml) Wesson oil
• 2 cups (475 ml) sugar
• 2 cups (475 ml) self-rising flour
• 4 eggs
• 3 cups (700 ml) grated carrots
• 1 tsp (5 ml). cinnamon
• 1 tsp (5 ml). vanilla

Frosting:

• 1 lb (.5 kg). confectioners' sugar
• 1 stick margarine, softened
• 1 (8 oz (224 grm).) cream cheese, room temperature
• 1 tsp (5 ml). vanilla
• 1 cup (225 ml) chopped pecans (stirred into batter, or sprinkled on top after frosting)

1. Preheat oven at 350 degrees (175 C.).
2. In a large bowl, combine all cake ingredients and beat on medium speed about 3 minutes.
3. Make sure that all ingredients are mixed well. Grease and flour 2 (9 inch) cake pans or one bunt pan.
4. Divide batter evenly between pans and bake for approximately 1 hour (1 1/2 hours at 350 degrees (175 C.) for bunt pan), or until toothpick inserted in center comes out clean.
5. Cool in pans for 10 minutes (15 minutes for bunt pan) then turn out the cakes and cool on a wire rack.
6. While cake is cooling mix the following frosting:
7. Mix all frosting ingredients except nuts, very well on medium speed until creamy.
8. Nuts may be stirred in or sprinkled on.
9. Frost cakes.