Ingredients:
2 cups flour
1 3/4 cups sugar
1 1/4 tsp baking soda
1 tsp salt
2 tsp cinnamon
3/4 cup vegetable oil
1/2 cup milk
3 large eggs
3 cups finely grated raw carrots
1 1/2 cup chopped pecans

Frosting:
6 oz cream cheese, softened
6 tbsp butter, softened
2 1/4 cups powdered sugar
3/4 tsp vanilla extract
1/3 cup coconut (optional)
1/3 cup chopped pecans


     Preheat oven to 350°F. Grease and flour a 9 x 13 pan.
     Sift flour, sugar, baking soda, salt, and cinnamon together in a mixing bowl, mix thoroughly. Add oil, milk, and eggs. Blend for one minute on low speed. Add carrots and nuts, mix at medium speed until well blended.
     Bake at 350°F for 40 to 45 minutes or until toothpick comes out clean. Cool to room temperature and frost with cream cheese frosting.

     Frosting: Blend cream cheese, butter, and vanilla. Add powdered sugar and beat until light and fluffy. Mix in coconut and nuts. Do not make ahead of time. Make while the cake is cooling. Cream cheese spoilage at room temp for over six hour exposure is a definite possibility.

     Refrigerate if the cake is not eaten in the first five to six hours after laying on the icing. Then again, only reason that will happen is if you are foolish enough to make it for yourself.