carrot cake w/ pecan filling & cream cheese icing

Ingredients

• CAKE:
• 2 cups sugar
• 4 x large eggs
• 1 cup vegetable oil
• 16 ounces sour cream
• 4 cups carrots, shredded (see note)
• 2 - 3 oz packages instant vanilla pudding mix, dry
• 3 cups all purpose flour
• 2 teaspoons baking soda
• 1 tablespoon cinnamon, ground
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 cup pecan bits, toasted
• FILLING:
• 1 tub - coconut pecan frosting or homemade, if desired
• ICING:
• 1 - 8 oz packages cream cheese, room temperature
• 1 1/2 sticks butter, room temperature
• 1 package confectioners' sugar
• 2 teaspoons pure vanilla extract
• GARNISH:
• 1 cup pecan bits, toasted