Preheat oven to 350. In a large bowl, beat 4 eggs, 1 1/4 cups vegetable oil, 2 cups white sugar, and 2 teaspoons vanilla. Mix in 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon. Stir in 3 cups grated carrots. Fold in 1 cup chopped pecans. Pour into greased and floured 9x13 inch pan. Bake 40 to 50 minutes, until a toothpick inserted into center comes out clean. Cool in pan for 10 minutes, then turn onto a wire rack and cool completely.

Frosting: In a medium bowl, combine 1/2 cup softened butter, 8 ounces softened cream cheese, 4 cups 10x powdered confectioners' sugar, and 1 teaspoon vanilla. Beat until smooth and creamy. Stir in 1 cup chopped pecans. Frost the cooled cake.

Chunk cut 6 potatoes, 1 yellow onion, and 2 stalks celery. Add to pot, then cover with 3 pounds chuck beef. Scatter 3 cubes beef bouillon on top. Add 1/2 cup water. Cook covered on low for 6 to 8 hours. Add 1 1/2 cups baby carrots for the last hour.

Heat 3 T olive oil in a large frying pan. Add 1 chopped onion and 3 cloves minced garlic; stir fry until soft. Mix in 1/2 c bread crumbs, and cook and stir until brown. Put aside. Fry 1/2 pound washed, dried, and shredded kale 5 minutes, until wilted. Mix with breadcrumbs.

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