Carrot Cake with Cream Cheese Frosting

     I have eaten store-bought carrot cake many times. It was never my favorite, and now I know why. Last year, I discovered the jackpot of carrot cake recipes and realized what I had been missing all these years. I guarantee that once you try this homemade carrot cake, you will never go back to store-bough either.

Ingredients:

• Carrot Cake:
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 4 large carrots = 3 cups grated carrots
• 1 cup chopped pecans

• Cream Cheese Frosting:
• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

     Begin by preheating your oven to 350 degrees, and grease your pan of choice.

Mix the ingredients for the carrot cake in a large bowl. Combine the eggs, oil, sugar and vanilla extract first. Once thoroughly mixed, add the flour, baking soda, baking powder, salt, and cinnamon. 

     Stir in the grated carrots and pecans. Add this to your pan, and bake for 40-50 minutes depending on your oven. Check on the cake after 30 minutes by inserting a toothpick or fork, and if it comes out clean then the cake is ready.

     Set the cake aside and allow to cool. While the cake is cooling, whip your ingredients for the cream cheese frosting. Fold in the pecans at the end. Add on top of your cooled carrot cake, and serve.

Enjoy!