Mary's Carrot Cake

6 t. cinnamon
2 C. sugar
2 t. baking soda
4 eggs
2 C. flour
1 1/2 C. vegetable oil
1 C. pecans, chopped
3 C. shredded carrots

Mix eggs and sugar. Add remaining ingredients and mix slowly. Bake at 325 for 45-60 minutes. 

Icing:

2- 8 ounce cream cheese
1 1/3 box confectioner's sugar
1 1/3 t. vanilla
1 1/3 sticks butter

Beat until smooth and frost the cake when cool.