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Add a photoServings: 12
Ingredients
- 2 c. Sugar
- 1 1/2 c. Salad oil
- 4 lrg Large eggs
- 2 c. Flour
- 1 1/2 tsp Baking soda
- 3 tsp Cinnamon
- 1 tsp Salt
- 3 c. Carrot -- grated
- 1/2 c. Nuts -- minced
- 1 tsp Vanilla
- 8 ounce Cream cheese -- 1 pkg.
- 6 Tbsp. Butter
- 1 lb Powdered sugar
- 1 tsp Vanilla
Directions
- Mix together sugar and salad oil. Add in Large eggs to mix one at a time and cream well prior to adding next. Fold in vanilla. Combine all dry ingredients and add in to creamed mix mixing well. Mix in grated carrots and nuts.
- Pour mix into a 9 x 13 greased and floured pan. Bake at 350 degrees for approx. 1 hr 10 minutes or possibly till toothpick stuck in center comes out clean.
- Remove and allow to cold.
- ** Frosting**
- Cream together cheese and butter. Fold in vanilla. Add in powdered sugar mixing well. Spread proportionately over top of cooled carrot cake.
- If you feel frosting is too thick, you can thin with lowfat milk being careful not to add in too much.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 12 servings | |
| Calories 777 | |
| Calories from Fat 388 | 50% |
| Total Fat 44.11g | 55% |
| Saturated Fat 12.81g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 532mg | 22% |
| Potassium 190mg | 5% |
| Total Carbs 92.18g | 25% |
| Dietary Fiber 2.1g | 7% |
| Sugars 72.63g | 48% |
| Protein 6.64g | 11% |
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