COOK: 1 hr

READY: 2-1/2 hr

Preheat oven to 350 ° F. Grease and flour a 9x13-inch pan.

In a bowl, beat together eggs, oil, white sugar, & 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, & cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

FROSTING: In a medium bowl, combine butter, Neufchatel cheese, confectioners' sugar, & 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.