Carrot Cake with Cream Cheese Frosting
This carrot cake with cream cheese frosting and crunchy chopped pecans is easy to make at home and guaranteed to please!
Equipment
- oven
- Mixing bowl
- 9X13 inch pan
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 3 cups grated carrots
- 4 large eggs
- ¾ cup vegetable oil
- 1 ¼ teaspoons vanilla extract
- 1 can crushed pineapple with juice
- ¾ cup chopped pecans
Frosting Ingredients
- 3 ½ cups confectioners' sugar
- 1 package Neufchatel cheese
- ½ cup butter, softened
- 1 ¼ teaspoons vanilla extract
- 1 cup chopped pecans
Instructions
Cake Preparation
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- 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.
- 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.
Frosting Preparation
- 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.
Notes
This recipe yields a delicious and moist carrot cake that pairs perfectly with the creamy frosting.
Nutrition
Serving: 1sliceCalories: 369kcalCarbohydrates: 47gProtein: 4gFat: 20gSaturated Fat: 6gCholesterol: 48mgSodium: 260mgPotassium: 124mgFiber: 2gSugar: 36gVitamin C: 2mgCalcium: 38mgIron: 1mg
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