Carrot Cake III
Carrot Cake III requires about 2 hours from start to finish. Watching your figure? This vegetarian recipe has 485 calories, 5g of protein, and 19g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 15. Easter will be even more special with this recipe. If you have ground cinnamon, baking soda, flour, and a few other ingredients on hand, you can make it.
Instructions
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.
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.