Snowed In Carrot Cake!

I love snow days. I love not having to go to class. I especially love staying in and snacking all day. I'm fortunate enough to have a super sweet boyfriend who makes me gluten-free carrot cake on a day like this. I'm not a huge fan of carrot cake but I'm sort of a believer now. As long as the cake isn't too sweet and the frosting isn't too thick, I can get down with it. Here's the easy recipe for our snowy day carrot cake:

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose gluten-free 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 (optional. I didn't use them in mine)

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (again, optional)
  

How to get down with it:

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in gluten-free flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans if you're using them. Pour mixture into greased 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 (good ol' trick your momma should have tought you). 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 if you're using them. Frost the cooled cake.