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90 minutes
Prep: 20 minutes
Cook: 60 minutes
1622 calories per serving view nutrition facts
1 cake
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| 2 | cups | flour, all-purpose | |
| 2 | cups | sugar | |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | cinnamon | |
| 3 | cups | carrots | finely shredded |
| 1 | cup | vegetable oil | for cooking |
| 4 | large | eggs | |
| Frosting | |||
| 3 | ounces | cream cheese | |
| 1/4 | cup | butter | |
| 1 | teaspoon | vanilla extract | |
| 2 | cups | powdered sugar | |
Preheat oven to 325 degrees F.
Grease and flour pan or pans.
Combine flour. sugar, baking powder, baking soda, salt and cinnamon with mixer.
Add shredded carrots, cooking oil and eggs.
Beat on low speed until blended.
Beat 2 minutes on medium speed.
Bake 9-inch rounds approximately 40 minutes.
Bake 9 x 13-inch pan 50-60 minutes.
Cool 10 minutes before removing cake from pan or pans.
For frosting cream together cheese, butter and vanilla.
Gradually add sugar.
Beat until smooth.
| % Daily Value* | |
| Total Fat 79.0g | 122% |
| Saturated Fat 21.0g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 266mg | 89% |
| Sodium 1011mg | 42% |
| Total Carbohydrate 218.0g | 73% |
| Dietary Fiber 5.0g | 19% |
| Sugars 164.0g | |
| Protein 15.0g | 31% |
| Vitamin A | 341% | Vitamin C | 10% | |
| Calcium | 12% | Iron | 26% |
* 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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