Pre-heat your oven to 375°.

Melt the butter, and cream (mix) together with the sugar. 

Add the eggs, vanilla extract, and caramel extract into your butter mixture, and mix well.

Sift together your dry ingredients, including the flour, baking soda, baking powder, salt, and cinnamon.

Add the dry ingredients to the wet ingredients, and mix well for 2 to 3 minutes.

Add the shredded carrots and pecans (nuts are optional) to your mixture, and continue to mix well until everything is blended together.

Pour and spread the cake batter into a large sheet cake pan.

Bake at 375° for 25 to 30 minutes, or until a toothpick/cake tester comes out clean.

Remove the cake from the oven, and allow it to cool right in the pan.

Meanwhile, mix up your frosting. I highly recommend using a cream cheese frosting.

Once the cake has cooled, spread the frosting all over the top of the cake.

Optional step: Sprinkle chopped pecans all over the top of the frosting.

Cut into slices and serve.