Best Carrot Cake
4 eggs
1 1/4 cups vegetable oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking powder
3 teaspoons vanilla, divided
3 cups grated carrots
2 cups chopped pecans, divided
1 stick butter, softened
1 (8 ounce) package cream cheese, softened
4 cups powdered sugar
Preheat oven to 350 degrees. In bowl, beat eggs. Add oil. Gradually add
sugar. Add flour, baking soda, salt, cinnamon, baking powder, and 2
teaspoons vanilla, mix. Stir in carrots and 1 cup nuts. Pour into greased
and floured 9x13 inch baking pan. Bake for 40 minutes. Remove from pan. Cool
on wire rack. In another bowl, combine butter, cream cheese, powdered sugar,
and 1 teaspoon vanilla. Stir until smooth and creamy. Stir in 1 cup nuts.
Frost cooled cake.
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