• Preheat the oven to 325 degrees.
• Grease a 12x17 lipped baking sheet.
• In a large mixing bowl, whisk together the dry cake ingredients.
• Add the freshly grated carrots, oil, and eggs to the dry ingredients.
• Beat on medium-high for 2 minutes, scraping the sides of the bowl upon occasion.
• Pour into the greased baking sheet.
• Bake for 35-40 minutes, just until a toothpick inserted in the center comes out clean.

Candied Pecans

• Place a small skillet or small sauce pan on medium heat with 2 tablespoons of regular granulated sugar in the bottom and let it sit. Wait until you see the sugar granules melt and begin to turn caramel color. 
• See photos above the recipe. Add the pecans, stir to coat, and almost immediately turn them on to a piece of foil sprayed with no-stick spray. 
• The pecans can usually cook no longer then about a minute before they will burn. Cool the pecans for 5-10 minutes to harden and then break into pieces.

Cream Cheese Frosting

• Cream together the room temperature cream cheese and butter until light and fluffy.
• Add the powdered sugar, vanilla extract, and almond extract and beat until smooth and creamy.
• Spread on a completely cooled cake and garnish with the candied pecans