2 cups plain flour
1/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
1 teaspoon vanilla
2 1/2 cups grated carrots (do not pack; just push carrots down in cup)

FROSTING:
1 stick of butter
1 (8-ounce) package cream cheese
1 (16-ounce) box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Heat oven to 350 degrees. Spray two 9-inch cake pans with Baker’s Joy; sift flour, salt, baking powder and cinnamon together and set aside.
In a large bowl, mix oil and sugar, beat well; add eggs one at a time to oil mixture, beating well after each addition; add vanilla, mix well; add flour mixture, mix well; add carrots, mix well.
Pour mixture into pans and bake for 30 to 35 minutes until done.
Frosting: Set butter and cream cheese out to soften. Cream butter and cream cheese together; add sugar and vanilla, and mix well. Add pecans. Spread icing on cool cake.
— Janet Bradford,
Alfa Health