Recipe exchange

Carrot Cake

2 cups sugar

2 cups flour

2 tsp baking soda

1 tsp. cinnamon

Pinch of salt

1 cup vegetable oil

4 eggs

3 cups finely shredded carrots

2 tsp. vanilla

Mix dry ingredients. Blen in oil. Add esggs & carrots, then vanilla.

Blend well.

Bake in 2 8" round pans at 350 degrees for 35 minutes.

Icing

1 package cream cheese

1/2 cup butter

3 1/2 cups icing sugar

1 tsp. vanilla

1 tsp. orange juice (a must)

1 cup finely chopped pecans (optional)