Supreme Carrot Cake

1 1/4 cups vegetable oil

2 cups white sugar or 2.5 cup of light brown sugar

2 teaspoons pure vanilla extract

2 cups all-purpose flour or cake flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups finely grated carrots

1 cup chopped pecans

Frosting 1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon pure vanilla extract

1 cup chopped pecans

First Preheat your oven to 350 degrees F /175 degrees C. Now grease and flour a 9x13 inch pan.

In a large bowl, beat together your eggs, oil, white sugar and 2 teaspoons of pure vanilla extract. Next mix in your flour, baking soda, baking powder, salt and cinnamon. Stir in your carrots and fold in your pecans. Now pour into a prepared pan.

Next bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Now let it cool for around 15 minutes, then turn the cake out onto a wire rack and cool completely.

Now to make your frosting. In a medium size bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon pure vanilla extract. Beat until the mixture is smooth and creamy. Next stir in chopped pecans and frost your cooled cake