Carrot Cake with Cream Cheese Frosting

This is one of my most requested cake. I don't make it often, because it's one of the few cakes that I don't know when to stop. Very moist, and it has to be good for you, it has carrots in it.

CARROT CAKE with CREAM CHEESE FROSTING 

(serves 15)

Cake Directions:

*4 eggs

*1 1/4 cups vegetable oil

*2 cups granulated sugar

*2 teaspoons pure vanilla extract

*2 cups all-purpose flour

*2 teaspoons baking soda

*2 teaspoons baking powder

*2 teaspoons ground cinnamon

*1/2 teaspoon salt

*3 cups finely grated carrots

*1 cup chopped pecans

Cream Cheese Frosting:

*1/2 cup butter, softened

*8 ounces cream cheese, softened

*2 cups powdered sugar

*2 teaspoons pure vanilla extract

*1 cup chopped pecans

Cake Directions:

~Preheat oven to 350 degrees.

~Grease and flour a 9X13 inch pan.

~In a large bowl, beat together 4 eggs, 1 1/4 cups vegetable oil, 2 cups granulated  sugar and 2 teaspoons vanilla extract.

~Mix in 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon and 1/2 teaspoon salt until well incorporated.

~Mix in 3 cups finely grated carrots.

~Fold in 1 cup chopped  pecans.

~Pour into pan.

~Bake for 40-50 minutes. (do tooth pick test to see if done)

~Let cake cool completely.

Cream Cheese Frosting Directions:

~In a medium bowl, mix 1/2 cup softened butter, 1 (8 ounce) package softened cream cheese, 2 teaspoons vanilla extract, and 2 cups powdered sugar.

~Stir until smooth and creamy.

~Stir in pecans.

~Frost cake.

Variations:

`add 1 cup chopped, drained, pineapple.

`add 1 cup raisins.

`add 1 cup shredded cocoanut.

`substitute pecans for walnuts.