Carrot Cake (Not yet rated)
Submitted by baker
It's cake... with carrots and a cream cheese frosting
Cal: 541 Fat: 32g Carbs: 65g Protein: 5g Fiber: 3g
More Nutrition...
More Nutrition...
Original recipe serves 18
Directions
Prep: 20 min | Cook: 50 min | Ready in: 1 hr 10 min
- 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.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
27.1
--
21.7
10.2
49.8
20.7
10.8
11.3
Calories: 541
Total Sugars: 50.1g
Carb.: 65g
Fiber: 2.6g
Total Fats: 32.4g
Cholesterol: 62mg
Protein: 5.4g
Sodium: 272.1mg
*Data provided by USDA
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