- 4 eggs
- 250ml Vegetable Oil
- 400g Sugar
- 15ml Vanille Essence
- 250g All Purpose Flour
- 10g Baking Soda
- 10g Baking Powder
- Pinch of Salt
- 5g Ground Cinnamon
- 350g Grated Carrots
- 200g Chopped Pecans
- 120g Softened Butter
- 225 Cream Cheese
- 500g Confectioners Sugar
Method:
- Preheat oven to 175 degrees. Grease and flour a 9×13 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.