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)
| Calories | 575 |
| Fat | 35g |
| Carbs | 64g |
| Protein | 5g |
