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Carrot Cake III Recipe

Recipe by: 106a802496d678ba

"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h
  • Ready In2 h
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • 2In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • 3Bake 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.
  • 4To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 18 servings
  • 575 cals
  • 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 cup chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
Nutrition

Amount per serving ( 5 total)

  • Calories:
    575
    29%
  • Fat:
    34.8
    54%
  • Carbs:
    63.7
    21%
  • Protein:
    5.1
    10%
  • Cholesterol:
    69
    23%

Based on a 2,000 calorie diet

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