• 1 Tbsp Baking soda
• 1 tsp salt
• 2 cups flour
• 2 cups sugar
• 2 tsp cinnamon
• 1 cup canola oil
• 4 eggs
• 1 Tbsp vanilla
• 4 cups carrots, shredded
• 2 pkgs (8 oz) of cream cheese
• 2 sticks of butter
• 1 cup coconut
• 1 cup chopped pecans
• 2 boxes powdered sugar

Sift dry ingredients together.

Beat eggs and add vanilla and oil. Mix with dry ingredients. Mix in carrots.

Bake at 350º in 3 9-inch greased and floured cake pans for 30 to 35 minutes.

Icing:

Mix all ingredients together.

Don’t process pecans with the frosting.

You can omit coconut if you don’t like it.

Spread on cooled cake.