Carrot Cake

Happy Sunday! As usual, for a Sunday, I baked. Today I tried making Carrot Cake from a recipe I found on All Recipes. After I took time to write out the recipe it turns out, Alton Brown also has a recipe for Carrot Cake, I'll try to make his version next time. The All Recipes version called for pecans, but I left them out.

The ingredients:
(For the 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

(For the Cream Cheese Frosting)
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions for the cake:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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.

To make this easy Cream Cheese Frosting all you have to do is:
Combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla in a medium bowl. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

And this is the yummy result!