MOIST CARROT CAKE

CARROT CAKE

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
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. Fold in pecans. 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. Stir in chopped pecans. Frost the cooled cake.
NOTE

1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of vanilla extract 3) adding 1 8oz. can of crushed pineapple (I squeezed out most of the juice before adding it, I didn't want any extra fluids in the cake) 4) Added 1/4 teaspoon of nutmeg 5) added 1 extra teaspoon of cinnamon 6) used 3/4 cup canola oil and 1/2 cup applesauce. The result came out incredibly delicious - the cake was very flavorful and moist. For the frosting, I only used 3.5 cups of powdered sugar, and it was more than sweet enough, with a nicely balanced cream cheese vs. sweet flavor. If I would change anything again, I would use less pecans - it's a bit too nutty for my personal tastes. Also,of grating the carrots with the large grater side (the one you use for cheese) so that you don't end up with a bunch of carrot mush and juice that can't be used.