• Preheat the oven to 350 degrees Fahrenheit.
• Grease and flour a 9 X 13-inch baking pan or round pan then set aside.
• In the bowl of a KitchenAid mixer, beat together 3 eggs, 3/4 cup oil, 1 1/2 cup white sugar and 1 tsp vanilla.
• Measure and mix in 3 cups flour, 2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt and 2 tsp cinnamon to the KitchenAid bowl.
• Rinse the carrots in a sink colander, then peel and cut the ends off and shred them using either a box grater or Cuisinart Food Processor.
• Measure and add 3 cups of shredded carrots to the bowl of the mixer and then blend well into the cake batter.
• Fold the pecans into the carrot cake batter if using and then pour the batter into the prepared pan.
• You can additionally add a piece of parchment paper to the base of the baking pan to help the cake come out of the pan cleaner. To do this, place the cake pan on the parchment paper and trace around the pan, then cut out the piece and place it in the bottom of the cake pan before adding the batter.
• Bake the Carrot Cake for 40-65 minutes or until a knife inserted comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn out the cake onto a wire rack and cool completely.

Frosting Directions

• Combine the 1/4 cup butter, 1 tsp vanilla extract, 8-oz cream cheese, and 2 cups confectioners' sugar in a large bowl and then beat until combined and smooth.
• When the cake is cooled, to add layers cut the cake and additionally cut off the top to level off the carrot cake.
• Lay pieces of wax paper on the cake stand and then place the bottom layer of carrot cake on the stand.
• The wax paper helps to keep any frosting off of the stand and reduces any mess, then frost the first layer using an offset spatula.
• Lay the next piece of carrot cake on the frosted bottom and then add more frosting to the top and use a spatula or offset spatula to spread the cream cheese frosting all over the cake.