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20 February 2010

Sinful Saturday!








Awesome Carrot Cake with Cream Cheese Frosting 

 

 

  • 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

 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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, then stir in 1 cup chopped pecans. Spread on cooled cake. 





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This is my ALL time favorite Carrot Cake recipe!

3 comments:

GregoryJ said...

That looks so good. and I can't bake.
Maybe I can buy one somewhere.
Thanks

Kat said...

Yumm!! I love carrot cake!

Anonymous said...

Perfect!Great! This helped so much! I've read several
rather confusing websites lately, this cleared up a lot confusion I had.