• 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


  1. Preheat oven to 175 degrees. Grease and flour a 9×13 inch pan.
  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 pan.
  3. 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.
  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. Stir in chopped pecans. Frost the cooled cake.