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Print Friendly Recipe Recipe Information Source: Teresa Martinez Ingredients Cake: 1-1/2 cups (350 ml) oil 2 cups (475 ml) granulated sugar 4 eggs 2 cups (475 ml) flour 2 tsp (10 ml) baking powder 1 tsp (5 ml) salt 2 tsp (10 ml) cinnamon 3 cups (700 ml) grated carrots 1 cup (225 ml) pecans Frosting: 1 six ounce package cream cheese 1/2 stick butter 1 six ounce package confectioners' sugar Preparation Combine oil and sugar together. Add eggs one at a time, beating after each. Sift together flour, baking powder, salt, cinnamon and add to eggs. Fold in carrots and nuts. Grease and flour three 9 inch cake pans. Pour in batter. Bake at 350 degrees (175 C.) for 40 minutes. Frosting: Beat frosting ingredients. Frost the cake. Comments Passed down through three generations to me. This has always been my favorite cake that my mom baked while I was growing up.

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