Celebrate National Carrot Day with
Nutritional Information: Calories: 491 Total Fat: 26.1g Cholesterol: 74mg
|1 teaspoons||vanilla extract|
|4 cups||confectioners sugar|
|8 ounces||cream cheese, softened|
|1/2 cups||butter, softened|
|1 cups||pecans, chopped|
|3 cups||grated carrots|
|2 teaspoons||ground cinnamon|
|2 teaspoons||baking powder|
|2 teaspoons||baking soda|
|2 cups||all-purpose flour|
|2 teaspoons||vanilla extract|
|2 cups||white sugar|
|1 1/4 cups||vegetable oil|
|1 cups||chopped pecans|
- Preheat oven to 325 degrees. Grease and flour a 9x13" pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.