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Carrot cake in a Bundt pan

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
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 356 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 356kcalCarbohydrates: 63gProtein: 5gFat: 9gSaturated Fat: 2gCholesterol: 41mgSodium: 24mgPotassium: 159mgFiber: 2gSugar: 44gVitamin A: 3255IUVitamin C: 3.3mgCalcium: 35mgIron: 0.8mg
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