Mom-Mom's Carrot Cake

Posted for safe-keeping, this was my dear long-departed Grandmother's recipe from way back. My cousin had it and I never want to be without as to me this is the best carrot cake in the whole, wide world. Besides, Mom-Mom always told us it was nice to share...

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1 1⁄4 cups  vegetable oil
• 2  cups sugar
• 2  cups flour
• 2  teaspoons baking soda
• 4  eggs
• 1⁄4 teaspoon salt
• 2  teaspoons cinnamon
• 2  cups carrots, grated

• Icing

• 1 (8 ounce) package cream cheese
• 1⁄4 cup butter
• 1 3⁄4 cups powdered sugar
• 2  teaspoons vanilla
• 1  cup  nuts (pecans) (optional)

Directions

1. FOR CAKE:.
2. Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
3. FOR ICING:.
4. Beat together. all ingredients (can use less vanilla if perferred).
5. If too dry add a little milk.
6. Keep cake wrapped & refrigerated.
7. Best to make day before to let flavors meld.