Carrot Cake

Ingredients

4 Egg
1 ¼ Cup(s) Vegetable Oil
2 Cup(s) White Sugar
2 Teaspoon(s) Vanilla Extract
2 Cup(s) All-Purpose Flour
2 Teaspoon(s) Baking Soda
2 Teaspoon(s) Baking Powder
½ Teaspoon(s) Salt
2 Teaspoon(s) Ground Cinnamon
3 Cup(s) Carrot (grated)
1 Cup(s) Pecan (chopped)
½ Cup(s) Butter softened
8 Ounce(s) Cream Cheese softened
4 Cup(s) Confectioners' Sugar
1 Teaspoon(s) Vanilla Extract
1 Cup(s) Pecan (chopped)

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Nutrition

• Calories 575
• Protein 5.1g
• Carbohydrates 63.7g
• Fat 34.8g
• Cholesterol 68.8mg
• Sodium 347.2mg

How to make Carrot Cake

• 01
  Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch Pan.
• 02
  In a large Bowl, beat the eggs, white sugar, oil, together then add 2 Teaspoons of vanilla to the mix.
• 03
  Mix in the flour, baking soda, baking powder, salt, and cinnamon.
• 04
  Next up, stir in carrots.
• 05
  Fold in pecans.
• 06
  Pour the mixture into the pan you prepared earlier.
• 07
  Once the oven is up to 350°F (175°C), bake for 40 to 50 minutes. You will know it is ready when you can insert a toothpick into the center of the cake and it comes out clean.
• 08
  Let the carrot cake cool off in the pan for 10 minutes, then turn out onto a Wire Rack and cool completely.
• 09
  To make frosting: In a medium Bowl, combine butter, cream cheese, confectioners' sugar, and 1 Teaspoon of vanilla.
• 10
  Beat until the mixture is smooth and creamy.
• 11
  Stir in Chopped pecans.
• 12
  Frost the cooled cake.