Coarsely chop about 1 cup of the toasted pecans, and leave the remaining 1/2 cup whole.
Carrot Cake Iii
Pumpkin pie cinnamon roll casserole, topped with brown sugar pecan streusel, is the most delicious breakfast or brunch for pumpkin lovers.
Recipe Summary Carrot Cake Iii
I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.Ingredients | Pecan Pie Cake Roll
4 eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 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 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Info | Pecan Pie Cake Roll
prep:
30 mins
cook:
1 hr
additional:
30 mins
total:
2 hrs
Servings:
18
Yield:
1 - 9x13 inch cake
