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

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

Directions


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


Source


H-E-B