Carrot Cake

Stir together:
2 cups flour
2 tsp baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon

In another bowl add sugar gradually to oil, beating well after each addition.

1 cup vegetable oil
2 cups sugar

Beat 4 eggs until very light. Gradually beat into oil-sugar mixture, continue beating until mixture is smooth and fluffy. Stir in dry ingredients until thoroughly blended.

Add:

3 cups grated carrots
1 cup chopped pecans.
Stir into above, mixing well.

Pour into 9" x 13" greased and floured cake pan. Bake 70 minutes. Cool in pan on rack 20 minutes. Remove and continue to cool.

Icing:

Cream together:
2 cups icing sugar
4 tbsp Schneider's White Cheddar Seasoning
1/2 cup butter/ margarine
4 tbsp creamilk or whipping cream