5/29/2021 Carrot Cake III | Allrecipes

Carrot Cake III Prep: 30 mins

Cook: 1 hr

I've tried many carrot cakes, and this is my Additional: 30 mins

favorite recipe. If you don't like pecans, feel Total: 2 hrs
free to leave them out.
Servings: 18
Yield: 1 - 9x13 inch cake

Ingredients Directions
Cake: Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
4 eggs 9x13 inch pan.
1 ¼ cups vegetable oil Step 2
2 cups white sugar In a large bowl, beat together eggs, oil, white sugar and 2
teaspoons vanilla. Mix in flour, baking soda, baking powder, salt
2 teaspoons vanilla extract and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared
pan.
2 cups all-purpose flour
Step 3
2 teaspoons baking soda Bake in the preheated oven for 40 to 50 minutes, or until a
toothpick inserted into the center of the cake comes out clean.
2 teaspoons baking powder
Let cool in pan for 10 minutes, then turn out onto a wire rack and
½ teaspoon salt cool completely.

2 teaspoons ground cinnamon Step 4

To Make Frosting: In a medium bowl, combine butter, cream
3 cups grated carrots cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until
the mixture is smooth and creamy. Stir in chopped pecans. Frost
1 cup chopped pecans the cooled cake.

Frosting: Nutrition Facts

Per Serving: 575 calories; protein 5.1g; carbohydrates 63.7g; fat
½ cup butter, so ened 34.8g; cholesterol 68.8mg; sodium 347.2mg.
8 ounces cream cheese, so ened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

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