Ingredients:
CAKE:
1 1/2 cup salad dressing
2 whole eggs
1 tsp vanilla
2 cup flour
1 3/4 cup sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 cup shredded carrots
1 cup chopped pecans

FROSTING:
1 8 oz. pk cream cheese
1/2 cup margarine
1 tsp vanilla
4 cup powdered sugar
1 cup finely chopped pecans


     Cake: Preheat oven to 350°. In a medium sized mixing bowl, mix salad dressing, eggs and vanilla. Mix dry ingredients; add to mix and blend well. Stir in carrots and nuts. Pour into two greased 9 inch round pans. Bake for 50 to 55 minutes or until cake separates from the pan and springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool to room temperature. Top first layer smoothly with frosting. Add second layer and top, twirling frosting with the knife for texture.

     Frosting: Combine cream cheese, margarine and vanilla, mixing until well blended. Gradually add sugar, beating until light and fluffy. Stir in nuts. Apply as stated above. (Double the frosting recipe if the sides are to be frosted.)


     This cake will disappear quickly, but heed my warning and don't make it too often. It is addictive and too rich for frequent consumption. It's best made for special occasions.