Carrot Cake III
I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.
Servings per recipe: 18
Calories per serving: 575
Preparation time: 30m
Total cooking time: 2h
Ingredients:
- 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
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- 2 In 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.
- 3 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 in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- 4 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. Stir in chopped pecans. Frost the cooled cake.
Nutrion facts:
| Total Fat | 34.8g | 54% |
| Saturated Fat | 9.0g | |
| Cholesterol | 69mg | 23% |
| Sodium | 347mg | 14% |
| Potassium | 158mg | 4% |
| Total Carbohydrates | 63.7g | 21% |
| Dietary Fiber | 2.2g | 9% |
| Protein | 5.1g | 10% |
| Sugars | 50g | |
| Vitamin A | 3452IU | |
| Vitamin C | 1mg | |
| Calcium | 75mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 23mg | |
| Folate | 39mcg |
