Ingredients
2 cups white sugar
1 ¼ cups vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda 2 teaspoons baking powder
2 teaspoons ground cinnamon ½ teaspoon salt
3 cups grated carrots
1 cup chopped pecans (optional)
FROSTING:
½ cup butter, softened
8 ounces cream cheese, softened 4 cups confectioners’ sugar 1 teaspoon vanilla extract 1 cup chopped pecans (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan.
2. In a large bowl, beat together sugar, oil, eggs, and vanilla until well combined.
3. Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in grated carrots and fold in pecans.
4. Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick comes out clean.
5. Let the cake cool for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat together butter, cream cheese, confectioners’ sugar, and vanilla until smooth. Stir in pecans.
7. Frost the cooled cake and enjoy!
PREP TIME & NUTRITION:
Prep Time: 30 mins, Servings: 18, Calories: 575, Net Carbs: 64g, Fats: 35g, Protein: 5g