Carrot Cake

2 cups flour
2 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Salt
1 tsp. Cinnamon
2 cups sugar
1 ¼ cup oil
4 eggs
1 tsp. Vanilla
3 cups shredded carrots (about ¾ lb. Bag)
chopped pecans (optional)

Mix the dry ingredients together and set aside. Mix together the wet ingredients and combine both. Bake at 325 degrees in a 9x13-inch baking pan or 2 9-inch round pans that have been greased and floured.
Frosting:
1 8-oz. Cream cheese, softened
1 stick butter
1 lb. (4 cups) powdered sugar
1 tsp. Vanilla
dash of salt
½ cup chopped pecans