Carrot Cake With Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Very good cake.The pineapple makes it a little different and very moist. 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
2. large bowl combine grated carrots, flour, white sugar, baking soda,
3. baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoons
4. vanilla, Pineapple and 3/4 cup chopped pecans. Spoon batter into
5. prepared pan. Bake in preheated oven for 30 to 40 minutes or until a
6. toothpick inserted in center comes out clean. Allow to cool.
7. Frosting: In a medium bowl combine confectioners' sugar, cream cheese,
8. 1/2 cup butter and 1 1/4 teaspoons vanilla. Beat until
9. smooth, then stir in 1 cup chopped pecans. Spread on cooled cake
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