Re-Post: Carrot Cake!!!

This is a re-post from my old blog, but since I am making a carrot cake today, I thought I would share. I found the recipe on allrecipes.com and altered to my liking. Enjoy! (Picture to come)

Carrot Cake III

Ingredients

• 4 eggs
• 1 1/4 cups vegetable oil (I used 3/4 cup oil & added 1/2 cup applesauce)
• 2 cups white sugar (I used 1 1/2 cups brown sugar & 1/2 cup 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 (and a dash of nutmeg)
• 3 cups grated carrots
• 1 cup chopped pecans (I only used these to sprinkle on top, not in the batter)
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar (I think I ended up using about 3 or 3 1/2 cups)
• 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. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
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.
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.