Carrot Cake

I made this over the weekend, and we gobbled it up so I never got a picture. I made a few changes, as the boyfriend had noted previously as well as noted on the allrecipes website in the comments. Changed the white sugar to 1/2 white and 1/2 brown sugars (1 cup each). And then added 1/4 tsp nutmeg, an extra tsp vanilla, an extra tsp cinnamon, 8oz of crushed pineapple, and a 1 cup of coconut. I also halved the recipe since we didn't need a 9x13 cake for four of us, and it halved easily. The notes for adding the extras are for the full cake. My father said it was the best carrot cake I've made yet (and it's his usual request).  (Edited 9-2-12 to add picture).

Ingredients

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

* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.