Directions:
- Preheat to 350°F.
- Beat eggs, oil, sugar and vanilla together in a large bowl. Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg and mix until combined.
- Stir in the grated carrots and crushed and drained pineapple. Then, fold in the pecans.
- Grease a 9 by 13 pan and pour the batter inches.
- Bake in preheated oven for about 45 minutes, using the toothpick test to check doneness. Turn out onto a wire rack to finish cooling after pulling the cake out from the oven for about 10 minutes.
- As the cake cools, make the FROSTING. Beat the cream cheese, butter, confectioners' sugar, and vanilla extract until it creams together as one. Fold in the chopped nuts.
- After the cake is completely cooled, frost the cake with this cream cheese frosting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 627.86 Kcal (2629 kJ) | ||
| Calories from fat | 318.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.37g | 54% | |
|---|---|---|---|
| Cholesterol | 56.73mg | 19% | |
| Sodium | 316.07mg | 13% | |
| Potassium | 351.93mg | 7% | |
| Total Carbs | 76.04g | 25% | |
| Sugars | 57.97g | 232% | |
| Dietary Fiber | 4.16g | 17% | |
| Protein | 7.2g | 14% | |
| Vitamin C | 2.7mg | 4% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1.5mg | 8% | |
| Calcium | 99.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 372.39 Kcal (1559 kJ) | ||
| Calories from fat | 188.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.98g | 54% | |
|---|---|---|---|
| Cholesterol | 33.65mg | 19% | |
| Sodium | 187.46mg | 13% | |
| Potassium | 208.74mg | 7% | |
| Total Carbs | 45.1g | 25% | |
| Sugars | 34.38g | 232% | |
| Dietary Fiber | 2.47g | 17% | |
| Protein | 4.27g | 14% | |
| Vitamin C | 1.6mg | 4% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.9mg | 8% | |
| Calcium | 58.8mg | 10% | |
* 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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