Ingredients:

• 8 – eggs
• 2.5 cups – vegetable oil
• 4 cups – white Sugar
• 1 tbsp and 1 tsp – vanilla extract
• 4 cups – all purpose flour
• 1 tbsp and 1 tsp – baking soda
• 1 tbsp and 1 tsp – baking powder
• 1 tsp – salt
• 1 tbsp and 1 tsp – ground Cinnamon
• 6 cups – grated Carrots
• 2 cups – chopped Pecans
• 1 cup – butter, softened
• 1 pound – Cream cheese, softened
•

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar, and 2 teaspoons of 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 centre of the cake comes out clean.
5. Let it 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 of vanilla.
7. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.