It's cake... with carrots and a cream cheese frosting
Original recipe serves 18
Ingredients (serves 18)
Beat together the white sugar, oil, eggs and 2 teaspoons of vanilla extract in a large bowl. Mix in the cinnamon, salt, flour, baking powder and baking soda. Fold in the carrots and the 1 cup of the chopped pecans.
Pour the mixture into the pan, and bake for 40 to 50 minutes or until an inserted toothpick comes out clean. Turn it out onto a rack and let it completely.
Meanwhile, make the frosting by combining the cream cheese, butter, 1 teaspoon of vanilla, and the confectioner's sugar in a bowl. Beat until completely smooth, and stir in the remaining 1 cup of pecans. Frost the cooled carrot cake.