Spicy Carrot Cake from Talk About Good Cookbook

2 cups sugar
2 cups flour (sifted twice)
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 c. Wesson oil
3 cups grated carrots ( I use a food processor. First is grate them, then I chop them.)
4 eggs

Combine dry ingredients and mix well. Add eggs and oil and mix well. Now add carrots and beat on medium speed with electric mixer about 2 minutes. Grease and flour  three  9-inch round cake pans. Preheat oven for 10 minutes at 350 degrees. Pour into the three cake pans and bake 20-30 minutes, depending on your oven.

Icing/Filling:
1 (8oz.) pkg. Philadelphia Cream Cheese (room temp.)
1 stick butter (room temp.)
1 box confectioners sugar, sifted
1 tsp. vanilla
1 cup chopped pecans (book says optional, but my family would disagree. It's not optional)

Cream cheese and butter until light and fluffy. Add sugar gradually. Add vanilla and pecans. Put between layers and on top. Do not ice sides.

Carrot cupcakes - you can double the cake recipe and use a single recipe of icing.