Ingredients
18
18 servings
- •2 cups white sugar
- •1.25 cups vegetable oil
- •4 eggs
- •2 teaspoons vanilla extract
- •2 cups all-purpose flour
- •2 teaspoons baking soda
- •2 teaspoons baking powder
- •2 teaspoons ground cinnamon
- •0.5 teaspoon salt
- •3 cups grated carrots
- •1 cup chopped pecans
- •0.5 cup butter, softened
- •8 ounces cream cheese, softened
- •4 cups confectioners' sugar
- •1 teaspoon vanilla extract
- •1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Nutritional Facts
Per 18 servings
- Calories: 575
- Carbohydrate: 64g
- Fat: 35g
- Fiber: 2g
- Protein: 5g
- Sugar: 50g
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