2 lg. carrots, peeled
2 lg. eggs
3/4 c. sugar
3/4 c. vegetable oil
1 tsp. vanilla
1 c. stirred, all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. pecan halves
Cream cheese frosting

Using Pam-type coating, spray 8 1/2 x 4 1/2 x 2 1/2 inch pan. Preheat oven to 325 degrees.

Shred carrots with fine shredding disc of food processor; remove. Process the eggs, sugar, oil, vanilla with metal blade until blended, approximately 2 seconds. Evenly sprinkle the flour, baking powder, baking soda, salt and cinnamon over mixture; process 5 seconds. Sprinkle with pecan halves, add carrots and process 4-5 seconds.

Pour into sprayed pan and bake 60 to 75 minutes. Cool completely. 15 seconds in food processor.

CREAM CHEESE FROSTING:

1/2 stick (2 oz.) unsalted butter
4 oz. cream cheese
1 tsp. vanilla
1 1/4 c. 10X (confectioners') sugar

Process all ingredients with metal blade until smooth. Spread evenly over cake; garnish with pecan halves.