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Ingredients

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)

Preparation:

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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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 541
Total Sugars: 50.1g
Carb.: 65g
Fiber: 2.6g
Total Fats: 32.4g
Cholesterol: 62mg
Protein: 5.4g
Sodium: 272.1mg

Detailed Nutrition...

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^*Data provided by USDA