Nutty Glazed Carrot Cake
This moist cake is bursting with the flavor of carrots, pecans and cinnamon. It has been a family favorite for more than 30 years. No one can believe the secret ingredient is baby food carrots!
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Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 356 kcal
2 cups self-rising flour 2 cups sugar 1 cup chopped pecans 1 Tablespoon ground cinnamon 3 eggs 1 cup vegetable oil 3 4- ounce jars of Stage 2 or Stage 3 baby food carrots 1 cup powdered sugar 1/4 cup milk 1/2 teaspoon vanilla
Preheat oven to 325 degrees. Grease and flour a Bundt pan.
In a large mixing bowl, combine the flour, sugar, nuts and cinnamon. Stir to combine.
Add eggs, oil and baby food carrots and stir until well incorporated
Pour batter in greased and floured Bundt pan. Bake for 1 hour at 325 degrees, or until a toothpick inserted into the cake comes out clean.
Allow cake to cool in the pan, then invert onto a cake plate.
Once cake has cooled, mix powdered sugar, milk and vanilla together, until smooth. Pour over the cake.
Calories: 356 kcal Carbohydrates: 63 g Protein: 5 g Fat: 9 g Saturated Fat: 2 g Cholesterol: 41 mg Sodium: 24 mg Potassium: 159 mg Fiber: 2 g Sugar: 44 g Vitamin A: 3255 IU Vitamin C: 3.3 mg Calcium: 35 mg Iron: 0.8 mg