Two Treasures Carrot Cake

The two treasures in the carrot cake are 1. BUTTER and 2. PECANS. We have some left over from Easter Sunday's dinner. It is calling my name as we speak.

Ingredients
3 sticks and 1 T unsalted butter
2 C granulated sugar
2 C flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
4 lg eggs
1 tsp pure vanilla extract
3 C grated carrots
1 C chopped toasted pecans

Pecan Cream Cheese Frosting:
8 oz cream cheese
1 stick unsalted butter
1 (1 lb) box confectioners' sugar
1 tsp pure vanilla extract
1 C chopped toasted pecans

Directions
Preheat oven 350 degrees F.

Butter 3 9" cake pans w/ 1 T butter and set aside. Cream butter in lg bowl and add sugar. Beat. In med bowl combine flour, baking soda, cinnamon, salt, and mix well.

Add dry ingredients alternating with eggs, beating after each addition. Add vanilla and mix. Add carrots and beat med speed about 2 min. Fold in nuts. Divide between the 3 cake pans and bake till set, 25-30 min. Remove from oven and rest in pans 10 min. Invert on wire racks and cool.

Icing:
Cream together the cream cheese and butter till light and fluffy. Add sugar gradually, beating constantly. Add vanilla and pecans.

Place one layer on cake plate and spread top with icing. Top with second then third layer, spreading icing between each layer. Spread icing around sides of cake and let harden slightly before serving. Cut into wedges.