Recipes for the Soul---Carrot Cake with Cream Cheese Frosting

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Carrot Cake With Cream Cheese Frosting

 

Servings: 24Ingredients:3 cups grated carrots2 cups all-purpose flour2 cups white sugar2 teaspoons baking soda1 teaspoon baking powder1/2 teaspoon salt1 teaspoon ground cinnamon4 eggs1 1/2 cups vegetable oil1 1/4 teaspoons vanilla extract1 (8 ounce) can crushed pineapple with juice3/4 cup chopped pecans

 

Frosting:3 1/2 cups confectioners' sugar1 (8 ounce) package Neufchatel cheese1/2 cup butter, softened1 1/4 teaspoons vanilla extract1 cup chopped pecansDirections:

1. Preheat oven to 350 degrees F (175 degrees C).

 

Grease and flour a 9x13 inch pan.

2. 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.

 

3. 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.

4. 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.

 

 

 

 

 

 

 

 

 

 

 

 

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