Carrot Cake With Cream Cheese Frosting
CATEGORIES
INGREDIENTS
  • 3 cups grated carrots
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1-1/2 cups vegetable oil
  • 1-1/4 teaspoons vanilla extract
  • 1 (8 ounce) can crushed pineapple with juice
  • 3/4 cup chopped pecans
  • 3-1/2 cups confectioners' sugar
  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter, softened
  • 1-1/4 teaspoons vanilla extract
  • 1 cup chopped pecans
DIRECTIONS
  1. Preheat oven to 350. Grease and flour a 9 x 13 inch baking pan. In a large bowl combine grated carrots, flour, white sugar, baking soda,
  2. baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoons vanilla, Pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan. Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Allow to cool.
  3. Frosting: In a medium bowl combine confectioners' sugar, cream cheese, 1/2 cup butter and 1 1/4 teaspoons vanilla. Beat until
  4. smooth, then stir in 1 cup chopped pecans. Spread on cooled cake