Recipe
Author
Hy-Vee Employee Cookbook
Save Options
Description
There's absolutely nothing wrong with substituting the cinnamon and allspice with an equal amount of pumpkin pie spice. In fact, we encourage it!
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. sugar | ||
| 4 eggs | ||
| 1 ½ c. salad oil | ||
| 2 c. flour | ||
| 2 tsp. baking soda | ||
| ½ tsp. salt | ||
| 1 tsp. cinnamon | ||
| ½ tsp. allspice | ||
| 3 c. grated carrots | ||
| 1 ½ c. chopped nuts | ||
| 1 lbs. powdered sugar | ||
| 1 (8 oz) pkg cream cheese, softened | ||
| 8 tbsp. butter or margarine, softened | ||
| 2 tbsp. vanilla or rum flavoring |
Directions
- Grease 2 round cake pans. Preheat oven to 375 degrees.
- Beat sugar and eggs until fluffy. Add oil.
- Sift flour, baking soda, salt, cinnamon and allspice together. Slowly add to mixture.
- Add carrots and nuts.
- Bake at 375 degrees for 25 to 30 minutes in prepared pans. Cool 10 minutes in pans and remove layers.
- Beat together powdered sugar, cream cheese, butter and vanilla until fluffy. Frost cooled cake.
Nutrition facts
Servings
610 Calories per serving
Amounts Per Serving
- Total Fat: 41g
- Cholesterol: 85mg
- Sodium: 270mg
- Total Carbohydrates: 62g
- Protein: 5g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 2%
0%
Iron 8%
0%
Calcium 4%