Carrot Cake

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup butter, softened

FROSTING:

  • 8 ounces cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup pecans

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan.

In large bowl, beat together eggs, oil, white sugar, and 2 tsp vanilla, Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in preheated oven for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. let cool in pan for 10 minutes, then take out of pan place on wire rack. Cool completely.

To make frosting: In a medium bowl, combine butter, cream cheese, powdered sugar, and one tsp vanilla. Beat until mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

 

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