Carrot Cake

    4 eggs
    1 1/4 cups vegetable oil
    2 cups white sugar
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 teaspoons ground cinnamon
    3 cups grated carrots
    1 cup chopped pecans
   
    1/2 cup butter, softened
    8 ounces cream cheese, softened
    4 cups confectioners' sugar
    1 teaspoon vanilla extract
    1 cup chopped pecans

Preheat oven to 350 F
Grease and flour a 9x13 inch pan.
In a large bowl, beat 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 for 40 to 50 minutes, let cool for 5-10 minutes then remove from pan and then let it finish cooling. Frosting :combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Mix until it is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.