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CARROT CAKE

2 c. sugar
2 1/2 c. plain flour
1 1/2 c. oil
4 eggs
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 c. chopped pecans
3 c. grated carrots

Sift together sugar, flour, baking soda, baking powder, salt and
cinnamon in a large mixing bowl. Add oil, eggs and vanilla; beat on
medium speed until well blended. Stir in carrots and pecans. Bake
in 3 greased and floured 9-inch round pans at 325 degrees for 25 minutes or
until firm in the middle. Remove from pans and cool completely on
rack. Frost with cream cheese frosting.

Icing:
2 (8 oz.) pkg. cream cheese, softened
1 stick margarine, softened
2 tsp. vanilla
2 boxes confectioners sugar
1 1/2 c. chopped pecans

Beat cream cheese and margarine until smooth. Add sugar and mix
until well blended. Add vanilla and blend. Stir in pecans. Spread
between layers, on top and sides of cake.

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