Combine sugar and oil; beat well. Add eggs, carrots, and vanilla; beat mixture until smooth. Combine remaining dry ingredients. Gradually add to creamed mixture, beating well. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until a wooden toothpick comes out clean. Cool in pans for 10 minutes. Remove layers from pans. Cool completely on wire racks before icing.
Cream Cheese Frosting:
Cream together cream cheese and butter. Add vanilla and powdered sugar, 1 cup at a time. Mix well and add pecans. Spread between layers and all over cake.
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