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Carrot Cake  (Not yet rated)

It's cake... with carrots and a cream cheese frosting

Cal: 541 Fat: 32g Carbs: 65g Protein: 5g Fiber: 3g
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Original recipe serves 18


½ 2x 3x Reset

Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 18)

  • 3 cups carrots ; grated
  • 1 1/4 cups vegetable oil
  • 1/2 cup butter ; softened
  • 2 cups sugar
  • 4 cups confectioner's sugar
  • 3 teaspoons vanilla extract ; divided
  • 1/2 teaspoon salt
  • 2 tablespoons cinnamon ; ground
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 cups pecans ; chopped, divided optional
  • 8 ounces cream cheese ; softened
  • 4 egg(s)
  • In My Kitchen

  • Directions

    Preheat an oven to 350F (175C). Grease and flour a 9x13 inch pan.

    Beat together the white sugar, oil, eggs and 2 teaspoons of vanilla extract in a large bowl. Mix in the cinnamon, salt, flour, baking powder and baking soda. Fold in the carrots and the 1 cup of the chopped pecans.

    Pour the mixture into the pan, and bake for 40 to 50 minutes or until an inserted toothpick comes out clean. Turn it out onto a rack and let it completely.

    Meanwhile, make the frosting by combining the cream cheese, butter, 1 teaspoon of vanilla, and the confectioner's sugar in a bowl. Beat until completely smooth, and stir in the remaining 1 cup of pecans. Frost the cooled carrot cake.

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