Carrot Cake
This carrot cake recipe with a homemade cream cheese frosting is my favorite, and I have tried many carrot cakes! It's moist, easy to make with grated carrots, and so delicious! 
white sugar
2
cups
vegetable oil
1 ¼
cups
eggs
4
large
vanilla extract
2
teaspoons
all-purpose flour
2
cups
baking soda
2
teaspoons
baking powder
2
teaspoons
ground cinnamon
2
teaspoons
salt
½
teaspoon
grated carrots
3
cups
chopped pecans
1
cup
butter, softened
½
cup
cream cheese, softened
8
ounces
confectioners' sugar
4
cups
vanilla extract
1
teaspoon
chopped pecans
1
cup
 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans. Pour into the prepared pan.
  Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
