Directions:
- DRY INGREDIENTS: Sift dry ingredients together.
- WET BATTER INGREDIENTS; Using mixer on medium speed, beat remaining ingredients together until light and fluffy. Add remaining ingredients in order, beating well after each addition.
- With mixer on low speed, fold dry ingredients into wet ingredients. Add carrots and pecans, mixing just until combined.
- Pour into greased and floured or non-stick 13x9-inch baking pan and bake in a preheated 350F oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- ICING: Beat all ingredients together with electric mixer; spread over cooled cake. Garnish with pecans. Keep refrigerated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.55 Kcal (2334 kJ) | ||
| Calories from fat | 284.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.66g | 49% | |
|---|---|---|---|
| Cholesterol | 57.9mg | 19% | |
| Sodium | 116.75mg | 5% | |
| Potassium | 343.64mg | 7% | |
| Total Carbs | 66.33g | 22% | |
| Sugars | 44.5g | 178% | |
| Dietary Fiber | 4.43g | 18% | |
| Protein | 7.28g | 15% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 89.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 397.63 Kcal (1665 kJ) | ||
| Calories from fat | 203.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.58g | 49% | |
|---|---|---|---|
| Cholesterol | 41.3mg | 19% | |
| Sodium | 83.26mg | 5% | |
| Potassium | 245.07mg | 7% | |
| Total Carbs | 47.3g | 22% | |
| Sugars | 31.73g | 178% | |
| Dietary Fiber | 3.16g | 18% | |
| Protein | 5.19g | 15% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 1.1mg | 9% | |
| Calcium | 64.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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