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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

Scaling


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

Ingredients (serves 9)

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

  • Directions

    1. Preheat an oven to 350F (175C). Grease and flour a 9x13 inch pan.
    2. 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.
    3. 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.
    4. Meanwhile, make the frosting by combining the cream cheese, butter, 1 teaspoon of vanilla, and the confectioner's sugar in a bowl.
    5. Beat until completely smooth, and stir in the remaining 1 cup of pecans.
    6. Frost the cooled carrot cake.

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