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 (Optional)

- 1/2 Cup Butter, Softened
- 8 Ounces Cream Cheese, Softened
- 4 Cups Confectioners' Sugar
- 1 Teaspoon Vanilla Extract
- 1 Cup Chopped Pecans (Optional)

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar & 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, & cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool.
4. To make frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar & 1 teaspoon vanilla. Beat until the mixtures is smooth & creamy. Stir in chopped pecans. Frost the cooled cake.