Carrot Cake Iii

Name: Carrot Cake Iii
Ingredients: 4 eggs; 1 1/4 cups vegetable oil; 2 cups 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; 3 cups grated carrots; 1 cup chopped pecans; 1/2 cup butter, softened; 8 ounces cream cheese, softened; 4 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 cup chopped pecans

16 ingredients

4 steps

Ingredients

4 eggs
1 1/4 cups vegetable oil
2 cups 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
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
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.