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Glazed Carrot Cake

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Recipe

For years I only ate carrot cake with a butter and cream cheese frosting, but I was surprised by this glazed carrot cake. It was actually delicious. I will not mind enjoying a glazed carrot cake any more.

 

Yield

24 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
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2 cups sugar
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1 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon cinnamon
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3 large eggs
beaten
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1 ½ cups vegetable oil
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2 cups carrots
grated
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1 can pineapple
crushed
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2 teaspoons vanilla extract
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1 ½ cups pecans
chopped
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Glaze
2 cups sugar
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1 cup milk
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1 teaspoon butter
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
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473 ml sugar
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5 ml salt
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5 ml baking soda
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5 ml cinnamon
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3 large eggs
beaten
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355 ml vegetable oil
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473 ml carrots
grated
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1 can pineapple
crushed
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1E+1 ml vanilla extract
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355 ml pecans
chopped
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Glaze
473 ml sugar
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237 ml milk
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5 ml butter
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5 ml vanilla extract
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Directions

Into a large mixing bowl sift dry ingredients.

Add eggs, oil, carrots, and pineapple.

Mix well. Add vanilla and pecans. Bake in tube pan or 6 1/2x10½ inch oblong cake pan for one hour. at 350℉ (180℃). Glaze with the following, if desired.

For the glaze, combine sugar and milk in saucepan.

Bring to a boil and cook over low heat until mixture forms a soft ball in water.

Cool. Add butter and vanilla, beat until creamy.

Pour over cake.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 37447% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 142mg 6%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 32% Vitamin C 1%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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