Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
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.
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.
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.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (3369g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 5516 (48%)|
|Amt Per Serving||% DV|
|Total Fat 612.9g||817 %|
|Saturated Fat 294.7g||1474 %|
|Monounsaturated Fat 206.2g|
|Polyunsanturated Fat 66.3g|
|Cholesterol 1251.7mg||385 %|
|Sodium 7479.6mg||258 %|
|Potassium 3905.4mg||103 %|
|Total Carbohydrate 1460.3g||429 %|
|Dietary Fiber 41.2g||165 %|
|Sugars, other 1419.1g|
|Protein 87.4g||125 %|
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.
Calories per serving: 11416
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