1 pkg. carrot cake mix
1/2 c. butter, melted
1 c. chopped pecans
2 (8 oz.) pkg. cream cheese, room temperature
2 eggs, beaten
1 tsp. vanilla
20 pecans

Reserve 1 1/2 cups dry cake mix. Combine remaining cake mix and melted butter in a large mixing bowl until well blended. Stir in chopped nuts by hand. Pour in 13 x 9 x 2 inch pan. Bake at 350 degrees for 6 minutes.

Beat cream cheese until smooth. Add reserve cake mix, eggs and vanilla. Mix until well blended, spread over cooled crust. Arrange pecans on top. Bake at 350 degrees 23 to 28 minutes until done.