Cake Recipes: Carrot Cake III

4 eggs1 1/4 cups vegetable oil2 cups white sugar2 teaspoons vanilla extract2 cups all-purpose flour2 teaspoons baking soda2 teaspoons baking powder1/2 teaspoon salt2 teaspoons ground cinnamon3 cups grated carrots1 cup chopped pecans1/2 cup butter, softened8 ounces cream cheese, softened4 cups confectioners' sugar1 teaspoon vanilla extract1 cup chopped pecansPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch 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 in the preheated oven 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. To Make 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. Amount Per Serving  Calories: 575 | Total Fat: 34.8g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Servings Per Recipe: 18

Amount Per Serving

Calories: 575

Total Fat: 34.8gCholesterol: 74mgSodium: 347mgTotal Carbs: 63.7g    Dietary Fiber: 2.2gProtein: 5.1g VIEW DETAILED NUTRITION
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