Carrot Cake with Cream Cheese Frosting
Ingredients
- 3 cups grated carrots
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- ¾ cup vegetable oil
- 1 ¼ teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple with juice
- ¾ cup chopped pecans
- 3 ½ cups confectioners' sugar
- 1 (8 ounce) package Neufchatel cheese
- ½ cup butter, softened
- 1 ¼ teaspoons vanilla extract
- 1 cup chopped pecans
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼ teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.
- To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.
Source
Original recipe: View Original