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Carrot Cake

    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

Preheat oven to 350F. Grease and flour a 9x13 inch pan. 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. 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.

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.