Carrot Cake

Ingredients

Cake

• 2 cups white sugar
• 1 ¼ cups vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp ground cinnamon
• ½ tsp salt
• 3 cups grated carrots
• 1 cups chopped pecans (optional)

Frosting

• 4 cups confectioners' sugar
• 8 oz cream cheese, softened
• ½ cups butter, softened
• 1 tsp vanilla extract
• 1 cups chopped pecans (optional)

Instructions

1. Gather all ingredients. Preheat the oven to 350°F (175°C). Grease and flour a 9x13‑inch pan.
2. Beat white sugar, vegetable oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined.
3. Mix in flour, baking soda, baking powder, cinnamon, and salt; stir in carrots, then fold in 1 cup pecans.
4. Pour the batter into the prepared pan.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
6. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
7. Beat confectioners' sugar, cream cheese, butter, and 1 teaspoon vanilla together in a large bowl with an electric mixer until the frosting is smooth and creamy.
8. Stir in 1 cup chopped pecans.
9. Frost the cooled cake. Serve and enjoy!