 |
| Ingredients | Grams | Baker's % |
| Eggs | 180 | 70.3 |
| Vegetable Oil | 269 | 105 |
| White Sugar | 400 | 156.3 |
| Vanilla Extract | 11 | 4.3 |
| All-Purpose Flour | 256 | 100 |
| Baking Soda | 11.4 | 4.5 |
| Baking Powder | 8 | 3.1 |
| Salt | 3 | 1.2 |
| Ground Cinnamon | 5.4 | 2.1 |
| Carrots | 300 | 117.2 |
| Pecans | 120 | 46.9 |
Icing
| Ingredients | Grams | True % |
| Butter, Softened | 113 | 13.1 |
| Cream Cheese, Softened | 227 | 26.2 |
| Confectioner's Sugar | 400 | 46.2 |
| Vanilla Extract | 5.4 | 0.62 |
| Chopped Pecans | 120 | 13.9 |
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the oven for 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
