Carrot cake

I made red velvet cupcakes with cream cheese frosting, and ended up having a ton of frosting left over, so I made a carrot cake. It turned out really well.

Ingredients:

2 eggs
1/2 cup and 2 tablespoons vegetable oil
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups grated carrots
1/2 cup chopped pecans

Frosting Ingredients:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners sugar

** This made enough to frost 24 cupcakes, and a cake, and there was still a ton left over. I recommend cutting it in half, at least. **

Directions:

1. Preheat oven to 350
2. In a large bowl, beat eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan (round 9 inch pan).
3. Bake 35-40 minutes, or until toothpick comes out clean.
4. Remove from oven, cool in pan 10 minutes, move to rack and let cool completely.

Frosting Directions:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar, and on low speed beat until incorporated. Increase speed to high and beat until light and fluffy.