Carrot Cake Original
Ingredients
- 4 Eggs Large Grade AA
- 1 cup Vegetable Oil
- 2 cup Cane Sugar
- 2 cups Flour All Purpose
- 1 teaspoon Salt
- 2 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 3 cups carrots grated
- 1 cup Pecan Halves chopped
- 2 teaspoon Pure Vanilla Extract
- 8 Oz Crushed Pineapple
Instructions
- Heat oven to 350°F.
- Beat eggs & oil with mixer, then gradually add sugar; in a separate bowl, sift flour, salt, baking soda, and cinnamon.
- Combine the egg mixture with the flour mixture, and mix for 1-2 minutes; stir in carrots, pecans, vanilla, and pineapple, and mix until blended.
- Bake in a greased and floured 9 x 13-inch pan for 50-75 minutes, or until a toothpick placed into the center of the cake comes out clean.
Notes
Top with fresh cream cheese icing.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 470kcalCarbohydrates: 57gProtein: 5gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 55mgSodium: 420mgPotassium: 205mgFiber: 3gSugar: 38gVitamin A: 5440IUVitamin C: 4mgCalcium: 33mgIron: 2mg
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