Carrot Cake III

Carrot Cake III

4446

"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."

Ingredients

2 h {{adjustedServings}} servings 575 cals
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Nutrition

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  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 63.7g
  • 21%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. 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.
  3. 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.
  4. 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.
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Reviews

4446
  1. 5737 Ratings

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After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of v...

This is a great recipe. Some other reviewers had problems with the center falling-these tips may help. Cakes will sink or fall because of the following 1.Overbeating-too much air is incorporat...

I chose this recipe specifically because it did not contain pineapple. It was wonderful just as written. (stepping on my soapbox)I think that a recipe should be reviewed for it's own merits with...