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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 423.5
  • Total Fat: 22.3 g
  • Cholesterol: 72.7 mg
  • Sodium: 272.7 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.8 g

View full nutritional breakdown of Carrot Cake calories by ingredient
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Carrot Cake

Submitted by: GLITTERFROG3

Introduction

The best carrot cake ever The best carrot cake ever
Number of Servings: 24

Ingredients

    4 eggs
    1 1/4 cups vegetable oil
    2 cups white sugar
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 teaspoons ground cinnamon
    3 cups grated carrots
    1 cup chopped pecans
    1 cup raisins

    1 cup butter, softened
    16 ounces cream cheese, softened
    4 cups confectioners' sugar
    2 teaspoon vanilla extract

    1 cup chopped pecans

Directions

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 2 teaspoons vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Sprinkle pecans on top of cake.


Number of Servings: 24

Recipe submitted by SparkPeople user GLITTERFROG3.






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