	Eggs	4
	Vegetable oil	1 1⁄4 Cup (20 tbs)
	White sugar	2 Cup (32 tbs)
	All purpose flour	2 Cup (32 tbs)
	Baking soda	2 Teaspoon
	Baking powder	2 Teaspoon
	Salt	1⁄2 Teaspoon
	Ground cinnamon	2 Teaspoon
	Carrots	3 Cup (48 tbs), grated
	Pecans	1 Cup (16 tbs), chopped
	Butter	1⁄2 Cup (8 tbs), softened
	Cream cheese	8 Ounce, softened
	Confectionerâs sugar	4 Cup (64 tbs)
	Vanilla extract	1 Teaspoon
	Vanilla extract	1 Teaspoon

Nutrition Facts

Serving size

Calories 979 Calories from Fat 491

% Daily Value*

Total Fat 56 g86.3%

Saturated Fat 15.2 g76%

Trans Fat 0 g

Cholesterol 133.7 mg44.6%

Sodium 578.7 mg24.1%

Total Carbohydrates 115 g38.3%

Dietary Fiber 3.5 g14.1%

Sugars 89.8 g

Protein 8 g16.3%

Vitamin A 141.8% Vitamin C 4.1%

Calcium 14.5% Iron 12.6%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Comments

Comments: 5 | Add a Comment

Anonymous says :

The Latin men usually do not like kitchen work, but bake this cake is so much fan, I love it. I love do this to the streez.This is my first time as a baker.

Posted on: 8 June 2011 - 4:22pm