Carrot Cake by 2R

Hello August ! How are you doing? I'm going to start my new month bright and shiny , like the weather today. Finally... the rain's gone. Yay !Never been a fan for rainy days....My sisters are in town. So.... we got down to baking business.Item for today, Super Yummy Carrot Cake.I got my recipe online, from http://allrecipes.com//Recipe/carrot-cake-iii/Detail.aspx###Ingredients *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 *  *1/2 cup butter, softened *8 ounces cream cheese, softened *4 cups confectioners' sugar *1 teaspoon vanilla extract *1 cup chopped pecans###Directions *Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. *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.  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. Frost the cooled cake. The finish product Plus FrostingThis Recipe is delicious ! However, for the frosting, I used one cup less sugar and triple cream cheese and now it taste perfect !!