Carrot Cake III

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 575 Calories

Ingredients

• ½ cup butter, softened
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 8 ounces cream cheese, softened
• 4 eggs
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 4 cups confectioners' sugar
• 1 ¼ cups vegetable oil
• 3 cups grated carrots

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Step 2

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Step 3

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Step 4

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.