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 cup chopped pecans

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

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.

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 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 Frosting This Recipe is delicious ! However, for the frosting, I used one cup less sugar and triple cream cheese and now it taste perfect !!!