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90 minutes
Prep: 25 minutes
Cook: 65 minutes
2245 calories per serving view nutrition facts
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| 3 | cups | flour, all-purpose | |
| 2 | cups | sugar | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | cinnamon | |
| 3 | large | eggs | beaten |
| 1 1/2 | cups | vegetable oil | |
| 2 | cups | carrots | grated |
| 1 | small can | pineapple | crushed |
| 2 | teaspoons | vanilla extract | |
| 1 1/2 | cups | pecans | chopped |
| glaze | |||
| 2 | cups | sugar | |
| 1 | cup | milk | |
| 1 | teaspoon | butter | |
| 1 | teaspoon | vanilla extract | |
Into a large mixing bowl sift dry ingredients.
Add eggs, oil, carrots, and pineapple.
Mix well.
Add vanilla and pecans.
Bake in tube pan or 6 1/2x 10 1/2-inch oblong cake pan for one hour at 350 degrees F.
Glaze with the following, if desired.
Glaze: Combine sugar and milk in saucepan.
Bring to a boil and cook over low heat until mixture forms a soft ball in water.
Cool.
Add butter and vanilla; beat until creamy.
Pour over cake.
| % Daily Value* | |
| Total Fat 118.0g | 182% |
| Saturated Fat 16.0g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 851mg | 35% |
| Total Carbohydrate 286.0g | 95% |
| Dietary Fiber 8.0g | 33% |
| Sugars 208.0g | |
| Protein 21.0g | 41% |
| Vitamin A | 192% | Vitamin C | 7% | |
| Calcium | 16% | Iron | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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