Preheat oven to 350

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Sift the below ingredients 3 times

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2 cups of flour, 2 tsps of baking powder, 1 tsp baking soda, 1 tsp of salt, 1 Tbsp of cinnamon

Lightly beat 4 eggs, 1 1/2 cups of vegetable oil, 2 cups of white sugar

Mix together to combine

Slowly mix in your flour mixture

Fold in 3 cups of shredded carrots & 1/2 cup of chopped pecans

Line baking pans with butter and parchment paper

Add cake batter to cake pans

Bake for 30 to 35 minutes, or until a toothpick comes out clean

 

Frosting

 

16 oz of room temperature cream cheese

2 sticks of room temperature butter

4 cups of powdered sugar

2 tsps of vanilla

 

Blend for about 2 to 3 minutes until frosting is smooth

Leave frosting at room temperature for easy application

(unless your house is super hot)

Decorate cooled cake with frosting & crusted pecans

 

Note: If you lightly ice your cake and put it in the refridgerator for 1/2 an hour, then finish icing, the icing looks really good!