Carrot Cake with Cream Cheese Frosting
Description
This moist carrot cake with fluffy cream cheese frosting and chopped pecans is easy to make at home for a delicious dessert at Easter or any occasion.
Ingredients
•
3 cups grated carrots
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2 cups all-purpose flour
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2 cups white sugar
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2 teaspoons baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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4 eggs
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3/4 cup vegetable oil
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1 1/4 teaspoons vanilla extract
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1 (8 ounce) can crushed pineapple with juice
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3/4 cup chopped pecans
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3 1/2 cups confectioners' sugar
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1 (8 ounce) package Neufchatel cheese
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1/2 cup butter, softened
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1 1/4 teaspoons vanilla extract
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1 cup chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2
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.
3
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.
4
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.