Happy Late Mothers Day Carrot Cake

I made this carrot cake with carrots from my garden. It was the first time I have ever used this recipe. I am used to carrot cake being a layered cake, not a sheet cake. I feel like the frosting layer for this cake was almost as thick as the cake itself and I didn't like this ratio. Also this recipe is not very spicy. It was good but I feel like it needed some clove or something. I think I may try another recipe next time. It tastes good, its moist and carrot cakey. I just don't think its the best recipe out there.
(The flowers and strawberries are from my garden too)

Hes not from my garden but hes growing like a weed thats for sure.

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 
  
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan.

Add 1 1/4 cup vegetable oil

Add 2 cups white sugar and 2 tsp vanilla extract

Mix in 2 cups of flour, 2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt and 2 tsp cinnamon

Add 3 cups grated carrot
(forgot to take picture sorry)

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

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.