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Carrot Cake

Submitted by Saffy 11 June 2009

If I haven't got pecans I will use walnuts. Check the cake at 35 minutes as I have found it is fine at this stage (I have a fan oven)



,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 ..,,Frosting,1/2 cup butter softened ..,8 ounces cream cheese softened ..,4 cups confectioners' sugar ..,1 teaspoon vanilla extract ..,1 cup chopped pecans ..,,,


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make 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. Frost the cooled cake.

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