Carrot cake

The cake was very flavorful, moist and incredibly delicious. This is probably the best carrot cake I've ever had. 

Ingredients  

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar (optional: 1 cup white sugar + 1 cup brown 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
1/2 teaspoon nutmeg
3 cups grated carrots (large grater) 
1 8oz. can of crushed pineapple (squeezed the juice) 
1 cup chopped pecans 

Frosting  

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

Method 

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, nutmeg, salt and cinnamon. Stir in carrots and crushed pineapple. Fold in pecans. Pour into prepared pan. 

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 the cake cool completely. 

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. Frost the cooled cake.