Carrot Cake

Yup I baked again.  Entirely from scratch, even the icing is from scratch.  It's for dessert for after Easter dinner, so technically I have not tried it yet.  I did however lick the spactula (don't worry it was after I was 100% done) and it was good.  Here's the recipe.
Ingredients


FOR CAKE:

2 cups Sugar

1 cup Vegetable Oil

4 whole Eggs

2 cups All-purpose Flour

½ teaspoons Salt

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 teaspoon Ground Cinnamon

2 cups Grated Carrots

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For Icing

1 stick Regular Butter, Softened

1 package (8 Oz) Cream Cheese

1 pound Powdered Sugar

2 teaspoons Vanilla

1 cup Pecans, Chopped Finely

Preparation Instructions

Cake:

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use.

Cool completely.

Icing:

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.