carrot cake
carrot cake

Ayushi Pandey



Prep Time

: 30

Cooking Time




Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 22.0 g
Sat Fat 7.58 g
Salt 418.0 mg
Sugars 38.2 g
  • Other Items
  1. 4 Eggs
  2. 1 1/4 cups Vegetable Oil
  3. 2 cups White Sugar
  4. 2 teaspoons Vanilla Extract
  5. 2 cups All-Purpose Flour
  6. 2 teaspoons Baking Soda
  7. 2 teaspoons Baking Powder
  8. 1/2 teaspoon Salt
  9. 2 teaspoons Ground Cinnamon
  10. 3 cups Grated Carrots
  11. 1/2 cup butter, softened
  12. 8 ounces cream cheese, softened
  13. 4 cups confectioners' sugar
  14. 1 cup Chopped Pecans
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  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.
  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.