Published: by Absolutely Recipes, in the recipes category.

Pecan & Carrot Cake Recipe.

Ingredients:

3 cups shredded carrots
.
1-3/4 cups sugar
.
1 cup canola oil
.
3 large eggs, room temperature.
2 cups all-purpose flour
.
2 TSPs baking soda
.
2 TSPs ground cinnamon.
1 TSP salt
.
1/2 cup chopped pecans.
FILLING:


1 package (8 ounces) cream cheese, softened.
1/4 cup sugar
.
1 large egg, room temperature.
FROSTING:


1 package (8 ounces) cream cheese, softened.
1/4 cup butter, softened
.
2 TSPs vanilla extract
.
4 cups confectioners' sugar.

Recipe Instructions:

In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10" fluted tube pan.
In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

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