Carrot Cake 6

4 eggs, beaten
2 cups sugar
1-1/2 cups oil
2 cups flour
1 pound carrots grated
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup pecans, chopped
One 8-ounce package cream cheese
4 teaspoons butter, melted
1 pound powdered sugar
1 teaspoon vanilla
1/2 cup pecans, chopped

Preheat oven to 350 F. Cream eggs and sugar together. Mix in oil, flour, carrots, cinnamon, salt and baking soda. Blend well, then mix in chopped pecans. Bake. While cake is cooling make frosting by blending creamcheese, melted butter, powdered sugar, vanilla and chopped pecans. Frost cake after it is fully cooled.

Serves 10.

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Cajun Country -- New Iberia, Louisiana