Carrot Cake

Serves: 5
Total Calories: 1,664


2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
4 eggs
3 cups grated carrots
1 (1-pound) box confectioners' sugar
1 (8-ounce) package cream cheese, softened
1 stick margarine, softened
1 teaspoon vanilla extract
1 cup chopped pecans


Preheat oven to 350°. Sift dry ingredients together, and add oil and eggs. Blend well. Add carrots and mix about 2 minutes. Pour into 2 (9-inch) greased pans and bake about 25–30 minutes. Frost when cool.

Blend sugar, cream cheese, and margarine until smooth. Add vanilla and pecans. Frost cooled cake.

Nutritional Facts:

Serves: 5
Total Calories: 1,664
Calories from Fat: 788

This Carrot Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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