Easter Carrot Cake
|Vegetable oil||1 1⁄4 Cup (20 tbs)|
|White sugar||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Carrots||3 Cup (48 tbs), grated|
|Pecans||1 Cup (16 tbs), chopped|
|Butter||1⁄2 Cup (8 tbs), softened|
|Cream cheese||8 Ounce, softened|
|Confectioner' s sugar||4 Cup (64 tbs)|
|Vanilla extract||1 Teaspoon|
Preheat 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.
Calories 976 Calories from Fat 491
% Daily Value*
Total Fat 56 g86.3%
Saturated Fat 15.2 g76%
Trans Fat 0 g
Cholesterol 133.7 mg44.6%
Sodium 578.6 mg24.1%
Total Carbohydrates 114 g38.1%
Dietary Fiber 3.5 g14.1%
Sugars 89.4 g
Protein 8 g16.3%
Vitamin A 141.8% Vitamin C 4.1%
Calcium 14.5% Iron 12.6%
*Based on a 2000 Calorie diet