Prep Time: 30 mins
Cook Time: 1 hrs
Additional Time: 30 mins
Total Time: 2 hrs
Servings: 18
Yield: 1 – 9×13 inch cake

Ingredients

4 eggs

1 ¼ cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

Frosting:

½ cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Directions

Step 1

350 degrees Fahrenheit should be the oven’s setting (175 degrees Celsius). Grease a 9″ x 13″ skillet with flour.

Step 2

In a large bowl, whisk together eggs, oil, white sugar, and 2 teaspoons vanilla. Mix the flour with baking soda, baking powder, salt and cinnamon. Heart in the islands. Fold in pecans. Pour into a prepared frying pan.

Step 3

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let it cool in the pan for 10 minutes, then flip it onto a wire rack and let it cool completely.

Step 4

To make the icing: In a medium bowl, mix together butter, cream cheese, confectioners’ sugar, and 1 teaspoon vanilla. Beat until mixture is smooth and creamy. Stir in chopped pecans. Freeze the cooled cake.

Watch the full recipe in the video below

Nutrition Facts (per serving)

Calories575
Fat35g
Carbs64g
Protein5g
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