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This carrot cake with cream cheese frosting and crunchy chopped pecans is easy to make at home and guaranteed to please!
Ingredients
- carrots: 3 cups (grated)
- all-purpose flour: 2 cups
- white sugar: 2 cups
- baking soda: 2 tsp
- baking powder: 1 tsp
- salt: 0.5 tsp
- ground cinnamon: 1 tsp
- eggs: 4 piece
- vegetable oil: 0.75 cup
- ¼ teaspoons vanilla extract: 1 piece
- pineapple with juice: 1 can (8 ounce can, crushed)
- pecans: 0.75 cup (chopped)
- ½ cups confectioners' sugar: 3 piece
- Neufchatel cheese: 1 pack (8 ounce pack)
- butter: 0.5 cup (softened)
- ¼ teaspoons vanilla extract: 1 piece
- pecans: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
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Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼ teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.
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To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.
