Home Made Recipes

 

Carrot Cake III

Carrot Cake III

Elements

Unique recipe makes 1 – 9×13 inch cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • four eggs

  • 1 1/four cups vegetable oil

  • 2 cups white sugar

  • 2 teaspoons vanilla extract

  • 2 cups all-function flour

  • 2 teaspoons baking soda

  • 2 teaspoons baking powder

  • half teaspoon salt

  • 2 teaspoons floor cinnamon

  • three cups grated carrots

  • 1 cup chopped pecans

  • half cup butter, softened

  • eight ounces cream cheese, softened

  • four cups confectioners’ sugar

  • 1 teaspoon vanilla extract

  • 1 cup chopped pecans

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  • PREP

    30 minutes

  • COOK

    1 hr

  • READY IN

    2 hrs

Carrot Cake III

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour a 9×13 inch pan.
  2. In a big bowl, beat collectively eggs, oil, white sugar and a couple of teaspoons vanilla. Combine in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into ready pan.
  3. Bake within the preheated oven for forty to 50 minutes, or till a toothpick inserted into the middle of the cake comes out clear. Let cool in pan for 10 minutes, then end up onto a wire rack and funky utterly.
  4. To Make Frosting: In a medium bowl, mix butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat till the combination is clean and creamy. Stir in chopped pecans. Frost the cooled cake.

Vitamin

  • Energy
  • 575 kcal
  • 29%
  • Carbohydrates
  • sixty three.7 g
  • 21%
  • Ldl cholesterol
  • seventy four mg
  • 25%
  • Fats
  • 34.eight g
  • fifty four%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 347 mg
  • 14%

* % Every day Values are based mostly on a 2,000 calorie food plan.

Recipe by Tammy Elliott

“I’ve tried many carrot desserts, and that is my favourite recipe. For those who do not like pecans, be happy to go away them out.”

Categories:   Carrot Cake

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