Pre-heat the oven to 350 degrees F.
In a large bowl, beat eggs until they are frothy. Beat in sugar, a little at a time, and beat the mixture until it is light and lemon colored. Beat in gradually vegetable oil. Into a bowl, sift together flour, cinnamon, baking powder, baking soda and salt. Fold the flour mixture into the egg mixture in batches. Fold in carrots, then raisins and pecans and combine well.
Divide the batter among 3 well-buttered and floured 8-inch round cake pans. Bake layers in a pre-heated oven for 30 minutes or until a cake tester inserted into the center comes out clean.
Cool in the pans for 30 minutes. Turn out onto cooling racks and cool completely.
In a bowl, cream together cream cheese and butter until softened. Add in sifted confectioners sugar until light. Blend in pineapple and vanilla.
Halve each layer horizontally and spread the layers with some of the frosting, stacking them on top of one another. Spread the remining frosting on the top and sides of the cake. Chill the cake for 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3203g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7455 (68%)|
|Amt Per Serving||% DV|
|Total Fat 828.4g||1104 %|
|Saturated Fat 359.4g||1797 %|
|Monounsaturated Fat 317.7g|
|Polyunsanturated Fat 102.2g|
|Cholesterol 1488.1mg||458 %|
|Sodium 89243.5mg||3077 %|
|Potassium 3501.3mg||92 %|
|Total Carbohydrate 923.1g||271 %|
|Dietary Fiber 24.1g||97 %|
|Sugars, other 898.9g|
|Protein 46.7g||67 %|
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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: 11024
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