Preheat oven to 350 degrees.
Spray 3 9inch round pans with non stick spray.
In a large bowl combine dry ingredients - flour, sugar, baking soda, cinnamon, nutmeg, and salt.
Add eggs and vegetable oil.
Mix until well combined.
Add carrots and nuts.
Pour evenly between pans.
Tap pans on counter or let sit for a few minutes to release bubbles.
Bake for 40 minutes.
Poke fork or toothpick in to center to make sure its done.
For the icing cream together the butter and cream cheese on medium speed in mixer.
Add in the vanilla and mix some more.
Gradually beat in powdered sugar until well incorporated.
Mix for about 3 minutes.
This will make one three layer cake (9 in pans) or about 24-36 cupcakes. If you make cupcakes bake for about 20 minutes. Always make sure they're done in the middle.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (299g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 653 (65%)|
|Amt Per Serving||% DV|
|Total Fat 72.5g||97 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 33.2g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 154.7mg||48 %|
|Sodium 15762.3mg||544 %|
|Potassium 291.4mg||8 %|
|Total Carbohydrate 83.8g||25 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 80.6g|
|Protein 10g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1007
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