Carrot Cake 🥕 with Cream Cheese Frosting

Ingredients

Cake

• 4 eggs
• 1 ¼ cups vegetable oil
• 1 cup white sugar
• 1 cup brown sugar (not packed)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• 3 cups grated carrots
• 1 cup chopped pecans

Cream Cheese Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3-4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 - 9 inch round cake pans.

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 pans.

3. Bake in the preheated oven for 30-35 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. Frost the cooled cake. And add Pecans to top.