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NUTRITION INFORMATION

Servings Per Recipe: 18

Calories: 583

Total Fat: 35.6g

Cholesterol: 75mg

Sodium: 355mg

Total Carbs: 63.9g

Dietary Fiber: 2.3g

Protein: 5.2g

Try this recipe as muffins or cake

 You will love the results!

Country Kitchen Desserts ::

PECAN CARROT CAKE

 

 

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

  

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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.

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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.

 

 

s 4 eggs

s 1 1/4 cups vegetable shortening

s 2 cups white sugar

s 2 teaspoons vanilla extract

s 2 cups all-purpose flour

s 2 teaspoons baking soda

s 2 teaspoons baking powder

s 1/2 teaspoon salt

s 2 teaspoons ground cinnamon

s 3 cups grated carrots

s 1 cup chopped pecans

s 1/2 cup butter, softened

s 8 ounces cream cheese, softened

s 4 cups confectioners' sugar

s 1 teaspoon vanilla extract

s 1 cup chopped pecans

 

 

 

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