350* until toothpick is clean, about 40 minutes
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Main cake:
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3 cups grated carrots (about 6)
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2 cups all-purpose flour
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2 cups white sugar
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2 teaspoons baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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4 eggs
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1 1/4 cups vegetable oil
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1 1/4 teaspoons vanilla extract
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1 (8 ounce) can crushed pineapple with juice
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3/4 cup chopped pecans
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Frosting
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3 1/2 cups confectioners’ sugar
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1 (8 ounce) package Neufchatel cheese
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1/2 cup butter, softened
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1 1/4 teaspoons vanilla extract
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1 cup chopped pecans
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The vegetable oil may seem like a lot, but don’t worry about it.
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
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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.
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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.
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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. Spread on cooled cake. Then sprinkle 1 cup chopped pecans on top.