Recipe(tried): 14 Karat Gold Carrot Cake

This recipe is from my maternal grandmother, I don't know if they still make Buttery Wesson oil anymore, I read online that they sell something like it at butterlicious.com.

14 KARAT GOLD CARROT CAKE

1 1/2 cups Buttery Wesson Oil
2 cups sugar
4 large eggs
2 cups sifted flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
3 cups grated carrots
1 1/2 cups chopped pecans

FOR THE FROSTING:
8 ounces Philadelphia Cream Cheese
1 stick butter
1 lb. powdered sugar
1 cup chopped pecans

Preheat oven to 325 degrees. F. Cream oil and sugar together. Beat in eggs one at a time. Resift flour with baking soda, cinnamon, allspice and salt. Stir in grated carrots and pecans. Pour into a greased 13x9 pan. Bake for 1 hour. Cool.

For frosting: Cream cheese and butter together. Beat in sugar, blending well. Frost cake and sprinkle chopped pecans on top.