Carrot Cake Recipe

Pecan candies

4 eggs, 1-1/4 cups vegetable oil, 1-1/2 cups sugar, 2 teaspoons vanilla, 2 cups All-Purpose flour, 2 teasppons baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons cinnnamon, 3 cups grated carrots, 1 cup chopped pecans, or walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. . .............or 2 small pans.

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

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.

FROSTING: 1/2 cup butter (1 stick), softened, 8 ounces cream cheese, softened, 1-1/2 cups confectioner's sugar, 1 teaspoon vanilla extract, 20-25 pecan candies (optional).

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