Icing:

8 ounces of cream cheese, softened
1/2 stick margarine, softened
1 box of powdered sugar (1 lb.)
2 teaspoons of vanilla extract

CAKE: Stir all dry ingredients (except pecans and carrots) together and then add eggs and oil. Mix until just blended and then add carrots and pecans. Bake at 375 to 400ºF. for 35 to 40 minutes or until done. ICING: Mix cream cheese and margarine until smooth, add sugar and vanilla and blend. Ice when cake is cool. 

Carrot Cake

Cake:

1 1/2 cup of safflower oil
2 cups of sugar
4 eggs, one at a time
2 cups of flour
2 teaspoons of cinnamon
2 teaspoons of baking powder
2 teaspoons of soda
1/2 teaspoon of salt
3 to 4 cups of grated carrots

Icing:

1 (8 oz.) pkg. soft cream cheese 
Up to 1 box powdered sugar (as sweet as you wish)
1/4 stick of butter
1 teaspoon of vanilla
1 cup of nuts

CAKE: Preheat oven to 350ºF.  Blend oil and sugar. Add eggs, one at a time; beat well. Mix dry ingredients and add gradually. Add carrots and beat. Bake 1 hour or longer in greased and floured tube (or bundt) pan until tester comes out clean. ICING: Melt butter, blend in cheese; add sugar, vanilla and nuts. 

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