Mom's Carrot Cake

 

 
4 eggs
1-1/4 cups vegetable oil
2 cups white sugar
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. each baking soda, baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter or margarine, softened
1 pkg. (8 oz.) cream cheese, softened
4 cups confectioners' sugar
1 tsp. vanilla extract
1 cup chopped pecans 

      Heat oven to 350ºF.  Grease and flour a 9x13" pan.  In a large bowl, beat eggs, oil, white sugar and 2 tsp. vanilla.  Mix in flour, baking soda, baking powder, salt and cinnamon.  Stir in carrots.  Fold in pecans.  Pour into prepared pan.  Bake 40 - 50 minutes, or until a toothpick inserted into center of cake comes out clean.  Let cool in pan 10 minutes, turn out onto a wire rack and cool completely.  Frosting:  In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 tsp. vanilla.  Beat until mixture is smooth and creamy.  Stir in chopped pecans.  Frost cooled cake.  Makes 12-15 servings.