Carrot Cake
Browse the recipe Carrot Cake
Carrot Cake
YIELD Makes 8 servings
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INGREDIENTS
| 4 | eggs |
| 1‑1/4 | cups vegetable oil |
| 2 | cups all-purpose flour |
| 1‑1/2 | cups sugar |
| 2 | teaspoons baking powder |
| 2 | teaspoons ground cinnamon |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 2‑1/2 | cups shredded carrots (about 7 medium) |
| 1 | cup coarsely chopped pecans or walnuts |
| Cream Cheese Icing (recipe) | |
PREPARATION:
- 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.
This recipe appears in:
Cakes
NUTRITIONAL INFORMATION:
| Sodium | 729 mg |
| Protein | 11 g |
| Fiber | 3 g |
| Carbohydrate | 143 g |
| Cholesterol | 138 mg |
| Total Fat | 79 g |
| Calories | 1297 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 9 |
| Fat | 14 |