Recipe
Dessert
Carrot Cake with Pecans
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. grated raw carrots | ||
| 4 eggs | ||
| 2 c. sugar | ||
| 1 ½ c. salad oil | ||
| 2 tsp. baking soda | ||
| ½ tsp. salt | ||
| 2 c. flour | ||
| 1 tsp. cinnamon | ||
| 1 tsp. vanilla | ||
| 1 c. chopped pecans | ||
| 1 (8 oz) pkg cream cheese, softened | ||
| 1 lbs. powdered sugar |
Directions
- Combine carrots, eggs, sugar and oil. Beat until combined.
- Add baking soda, salt, flour, cinnamon, vanilla and pecans. Beat well.
- Bake at 350 degrees for 40 to 45 minutes in a greased and floured 9-by-13-inch pan. Let cake cool.
- Beat softened cream cheese until fluffy.
- Add powdered sugar gradually. Can add more sugar if needed. Spread over cooled cake. Store in refrigerator.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 45mg
- Sodium: 200mg
- Total Carbohydrates: 41g
- Protein: 3g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 2%