Carrot Cake

Ingredients Cake: 2 cups white sugar 1 ¼ cups vegetable oil 4 large eggs 2 teaspoons vanilla extract

2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder

2 teaspoons ground cinnamon ½ teaspoon salt 3 cups grated carrots 1 cup chopped pecans

Frosting: 1/2 cup softened butter 8 ounces softened cream cheese 4 cups confectioners' sugar 1 tsp vanilla 1 cup chopped pecans

Directions Start with a 350°F oven. Grease and flour 9x13 pan.

In a large bowl, beat sugar, oil, eggs, and 2 teaspoons vanilla with an electric mixer until mixed. Stir in flour, baking soda, powder, cinnamon, and salt. Mix in carrots. Add pecans. Pour into pan.

Bake the cake for 40 minutes in the preheated oven until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

The frosting: Mix butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla in a large bowl with an electric mixer until smooth and creamy. Mix in chopped pecans. Frost cake after cooling.