Carrot Cake

October 5, 2006

350* until toothpick is clean, about 40 minutes

  • Main cake:
    • 3 cups grated carrots (about 6)
    • 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 1/4 cups vegetable oil
    • 1 1/4 teaspoons vanilla extract
    • 1 (8 ounce) can crushed pineapple with juice
    • 3/4 cup chopped pecans
  • Frosting
    • 3 1/2 cups confectioners’ sugar
    • 1 (8 ounce) package Neufchatel cheese
    • 1/2 cup butter, softened
    • 1 1/4 teaspoons vanilla extract
    • 1 cup chopped pecans

The vegetable oil may seem like a lot, but don’t worry about it.

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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. Spread on cooled cake. Then sprinkle 1 cup chopped pecans on top.

 

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