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Ingredientes
- 1 1/4 c. Oil
- 1 2/3 c. Sugar
- 2 c. All-purpose flour
- 2 tsp Baking pwdr
- 1 tsp Salt
- 1 tsp Cinnamon
- 3 lrg Large eggs
- 2 med Carrots, grated
- 1 c. Minced pecans
- 1/2 c. Unsalted butter, softened
- 1 1/2 c. Powdered sugar
- 12 ounce Cream cheese
Direcciones
- Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.
- Combineoil and sugar in a large mixing bowl and beat well. Sift together flour,baking pwdr, salt and cinnamon. Slowly add in dry ingredients to the oil-sugar mix, blending well. Add in Large eggs, one at a time, mixing well after each addition. Stir in carrots and pecans. Pour into prepared cakepan and bake for 45 to 50 min, or possibly till a toothpick inserted in the center comes out clean. Cold before frosting.
- Frosting: In a medium mixing bowl, cream together butter and powdered sugar. Add in cream cheese and mix till perfectly smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 10 servings | |
| Calories 795 | |
| Calories from Fat 475 | 60% |
| Total Fat 54.02g | 68% |
| Saturated Fat 15.28g | 61% |
| Trans Fat 0.7g | |
| Cholesterol 124mg | 41% |
| Sodium 624mg | 26% |
| Potassium 157mg | 4% |
| Total Carbs 73.89g | 20% |
| Dietary Fiber 1.7g | 6% |
| Sugars 52.96g | 35% |
| Protein 7.2g | 12% |
