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Name: Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 Cups Oil; 4 eggs; 2 Cups Flour; 2 Cups Sugar; 2 teaspoons Baking powder; 2 teaspoons Baking soda; 1 1/2 teaspoons Salt; 1 Tablespoon Cinnamon; 1 Cup Grated carrots; 2 Containers baby food carrots; 1 Cup Pecans, Chopped; 8 Ounces Cream cheese (1 pkg); 8 tablespoons Butter, unsalted (1 stick); 1 Pound Powdered sugar; 1 teaspoon Vanilla

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INGREDIENTS

1 1/2 Cups Oil
4 eggs
2 Cups Flour
2 Cups Sugar
2 teaspoons Baking powder
2 teaspoons Baking soda
1 1/2 teaspoons Salt
1 Tablespoon Cinnamon
1 Cup Grated carrots
2 Containers baby food carrots
1 Cup Pecans, Chopped
8 Ounces Cream cheese (1 pkg)
8 tablespoons Butter, unsalted (1 stick)
1 Pound Powdered sugar
1 teaspoon Vanilla

Servings

INSTRUCTIONS

1). Whisk together oil and eggs and baby food carrots

2). Sift together dry ingredients

3) Combine wet ingredients to dry then fold in grated carrots and pecans

4). Pour batter into 3 prepared 8" cake pans (1-9x13 sheet pan) and bake at 350° until toothpick inserted into center comes out clean.

Frosting

Beat together cream cheese, butter, sugar and vanilla until completely combined.

NOTES

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Nutrition

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Serving Size: 1 Serving (3921g)
Recipe Makes: Servings

Calories: 18736
Calories from Fat: 15744 (84%)

Amt Per Serving		% DV

	Total Fat 1749.3g	2332 %
	Saturated Fat 411.5g	2057 %
	Monounsaturated Fat 499.1g
	Polyunsanturated Fat 746.6g
Cholesterol 1002.2mg		308 %
Sodium 115018.1mg		3966 %
Potassium 2031.2mg		53 %
Total Carbohydrate 817.5g		240 %
	Dietary Fiber 18.2g	73 %
	Sugars, other 799.3g
Protein 37g		53 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 18736

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