Directions:
- In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.
- In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
- Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 995.51 Kcal (4168 kJ) | ||
| Calories from fat | 291.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.37g | 50% | |
|---|---|---|---|
| Cholesterol | 69.93mg | 23% | |
| Sodium | 463.54mg | 19% | |
| Potassium | 177.02mg | 4% | |
| Total Carbs | 168.17g | 56% | |
| Sugars | 99.13g | 397% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 8.89g | 18% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 327.78 Kcal (1372 kJ) | ||
| Calories from fat | 95.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 50% | |
|---|---|---|---|
| Cholesterol | 23.02mg | 23% | |
| Sodium | 152.62mg | 19% | |
| Potassium | 58.28mg | 4% | |
| Total Carbs | 55.37g | 56% | |
| Sugars | 32.64g | 397% | |
| Dietary Fiber | 0.68g | 8% | |
| Protein | 2.93g | 18% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.2mg | 3% | |
| Calcium | 12mg | 4% | |
* 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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