Carrot Cake

(from abehn’s recipe box)

Diane says this is the best Carrot Cake ever.

Source: Diane Chase (from RecipeThing user nick)

Categories: dessert, fancy

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 Neufchatel cheese
  • 1/2 cup butter, softened
  • 1 1/4 teaspoons vanilla extract
  • 1 cup chopped pecans

Directions

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

  2. Grease and flour a 9×13 inch pan.

  3. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon.

  4. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans.

  5. Spoon batter into prepared pan.

  6. 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.

  7. 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. (Sometimes we also cheat and just use canned cream cheese frosting!)

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