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| Carrot Cake with Cream Cheese Frosting 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 Preheat oven to 350 degrees F (175 degrees C) Grease and flour a 9x13 inch pan 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 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 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. Great dessert to serve on Easter Sunday! Taste of the Tunnels Index |
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