Marla Gibbs' Carrot Cake

1 hours Prep: 35 minutes Cook: 40 minutes

2160 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

2	cups	raw sugar
4	large	eggs
1 1/2	cups	vegetable oil
2	cups	flour, unbleached all-purpose
2	teaspoons	cinnamon
2	teaspoons	baking powder
1 1/2	teaspoons	salt
2	cups	carrots	grated
1	can	pineapple, canned	crushed, drained
1	cup	pecans	chopped

Frosting
1	package	cream cheese	softened
1	cup	butter	softened
1	teaspoon	vanilla extract
1	pound	powdered sugar	sifted

Directions

In a mixing bowl, beat raw sugar and eggs thoroughly.

Mix in vegetable oil.

Stir flour, cinnamon, baking powder, baking soda and salt together.

Add to egg mixture, beating until just combined.

Stir in carrots, pineapple and pecan.

Spread evenly into 2 greased and waxed paper lined 9 inch round cake pans.

Bake at 350 degrees F. for 35-40 minutes or until cake pulls slightly away from the edge of pan.

Cool 10 minutes; remove cake from pan.

Cool on wire rack.

In a large mixing bowl, beat together the cream cheese, butter and vanilla until light and fluffy.

Gradually add powdered sugar.

Beat until smooth.

Spread top of one layer with 1/4 of cheese mixture.

Place second lay on top and spread with frosting.

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Nutrition Facts

Serving Size 473g

Amount per Serving

Calories 2160 67% of calories from fat

	% Daily Value*
Total Fat 161.0g	247%
Saturated Fat 48.0g	239%
Trans Fat 0.0g
Cholesterol 357mg	119%
Sodium 1386mg	58%
Total Carbohydrate 172.0g	57%
Dietary Fiber 6.0g	26%
Sugars 116.0g
Protein 18.0g	36%

Vitamin A	224%		Vitamin C	6%
Calcium	16%		Iron	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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