YIELD Makes 8 servings
|1‑1/4||cups vegetable oil|
|2||cups all-purpose flour|
|2||teaspoons baking powder|
|2||teaspoons ground cinnamon|
|1||teaspoon baking soda|
|2‑1/2||cups shredded carrots (about 7 medium)|
|1||cup coarsely chopped pecans or walnuts|
|Cream Cheese Icing (recipe)|
- Preheat oven to 350°F. Grease and flour 13X9-inch baking pan.
- Beat eggs and oil in small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool cake completely in pan on wire rack.
- Prepare Cream Cheese Icing. Spread over cooled cake. Garnish as desired.
|Total Fat||79 g|
You Might Also Like
Pies & tarts come in all shapes, sizes, flavors and tastes, but the reaction from your friends and family will always be the same with our recipes. They'll want more.
See what's involved in making ginger & spice cookies from scratch. These recipes are great for chefs of all ages.