Carrot Cake


4 eggs
1 ½ cups oil
2 cups sugar
1 ½ cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
3 cups grated carrots
1 cup chopped pecans



1 – 8 oz. pkg. cream cheese
¼ cup shortening
1 stick butter
1 box powdered sugar
1 teaspoon vanilla


Beat together eggs, oil, and sugar. Sift together flour, salt, baking soda, and cinnamon. Add to egg mixture. Fold in the carrots and pecans.

Pour batter into 3 greased 9-inch round pans. Bake for 45 minutes at 325 degrees.

Frosting: Beat cream cheese, shortening, and butter together. Add vanilla and blend in powdered sugar. Frost cooled cake.