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Carrot Cake
Prep Time:
15 minutes
Cook Time:
55 minutes
10 -12 servings

4 eggs

1 c. vegetable oil

2 c. sugar

2 c. flour

1 tsp. salt

2 tsp. baking soda

1 tsp. cinnamon

3 heaping c. grated carrots

1 c. chopped pecans

2 tsp. vanilla extract

1 can (8 oz.) crushed pineapple


Heat oven to 350ºF.
Beat eggs & oil with mixer. Gradually add sugar. In a separate bowl, s
ift flour, salt, baking soda, and cinnamon.
Combine the egg mixture with the flour mixture. Mix for 1 or 2 minutes
. Stir in carrots, pecans, vanilla, and pineapple. Mix until blended.
Bake in a greased and floured 9 x 13-inch pan for 50 to 55 minutes.
Let cool before frosting. Frosting: Blend cream cheese and margaine wi
th mixer. Add sugar, salt, and vanilla. Add chopped pecans. Mix until
well blended. Frost cake and refrigerate.

Nutritional Information

No Nutritional Information Available