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

Directions:
1.       Preheat oven to 175 degrees C. Grease and flour a 9×13 inch pan.
2.       Beat together eggs, oil, white sugar and 2 teaspoons vanilla in a large bowl. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3.       Bake in the preheated oven for 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting:
In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Time to frost the cooled cake!