Carrot Cake III

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

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Ingredients you will need
All Purpose FlourAll Purpose Flour
Equipment you will use
OvenOven
Frying PanFrying Pan
2
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
Ingredients you will need
Granulated SugarGranulated Sugar
VanillaVanilla
EggEgg
Cooking OilCooking Oil
Equipment you will use
BowlBowl
3
Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans.
Ingredients you will need
Baking SodaBaking Soda
CinnamonCinnamon
CarrotCarrot
PecansPecans
All Purpose FlourAll Purpose Flour
SaltSalt
4
Pour into prepared pan.
Equipment you will use
Frying PanFrying Pan
5
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Equipment you will use
ToothpicksToothpicks
OvenOven
6
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Equipment you will use
Wire RackWire Rack
Frying PanFrying Pan
7
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.
Ingredients you will need
Powdered SugarPowdered Sugar
Pecan PiecesPecan Pieces
Cream CheeseCream Cheese
FrostingFrosting
VanillaVanilla
ButterButter
Equipment you will use
BowlBowl
DifficultyExpert
Ready In2 hrs
Servings15
Health Score3
Magazine