Description
This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a 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 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl
- combine grated carrots
- flour
- white sugar
- baking soda
- baking powder
- salt and cinnamon. Stir in eggs
- oil
- 1 1/4 teaspoon vanilla
- pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes
- or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl
- combine confectioners’ sugar
- Neufchatel cheese
- 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth
- then stir in 1 cup chopped pecans. Spread on cooled cake.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 40 mins
Servings: 24