Sigrid's Carrot Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 755
- Total Fat
- 42
- Saturated Fat
- 12
- Carbohydrates
- 91
- Dietary Fiber
- 2
- Sugar
- 72
- Protein
- 6
- Cholesterol
- 100
- Sodium
- 337
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 50 min
Ingredients
Cake:
2 cups granulated sugar
1 cup vegetable oil
4 whole eggs
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated carrots
Butter, for greasing
Icing:
1 stick butter, softened
1 package (8 ounces) cream cheese, softened
1 pound powdered sugar
2 teaspoons vanilla extract
1 cup pecans, chopped finely
Directions
- For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
- Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.
- Eat. Faint. Repeat as needed.