Carrot Cake III

Ingredients
Frosting
 * 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
 * 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 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
 * 2) In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
 * 3) Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
 * 4) Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
 * 5) Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
 * 6) To Make Frosting: In a medium bowl, combine butter, cream Cheese, confectioners' Sugar and 1 teaspoon vanilla.
 * 7) Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Contributed by
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