Elements
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three cups grated carrots
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2 cups all-function 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 floor cinnamon
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four eggs
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1 half cups vegetable oil
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1 1/four teaspoons vanilla extract
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1 (eight ounce) can crushed pineapple with juice
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three/four cup chopped pecans
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three 1/2 cups confectioners’ sugar
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1 (eight ounce) package deal Neufchatel cheese
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1/2 cup butter, softened
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1 1/four teaspoons vanilla extract
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1 cup chopped pecans
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PREP
30 minutes
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COOK
forty minutes
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READY IN
1 hr forty minutes
Instructions
- Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour a 9×13 inch pan.
- In a big bowl, mix grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/four teaspoon vanilla, pineapple and three/four cup chopped pecans. Spoon batter into ready pan.
- Bake within the preheated oven for 30 to forty minutes, or till a toothpick inserted into the middle of the cake comes out clear. Permit to chill.
- To Make Frosting: In a medium bowl, mix confectioners’ sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/four teaspoons vanilla. Beat till clean, then stir in 1 cup chopped pecans. Unfold on cooled cake.
Vitamin
- Energy
- 430 kcal
- 21%
- Carbohydrates
- forty six.5 g
- 15%
- Ldl cholesterol
- fifty three mg
- 18%
- Fats
- 26.5 g
- forty one%
- Fiber
- 1.6 g
- 6%
- Protein
- four g
- eight%
- Sodium
- 260 mg
- 10%
* % Every day Values are based mostly on a 2,000 calorie food plan.
Recipe by Tracy Kirk
“This simple recipe delivers moist, dense, and scrumptious carrot cake with pineapple beneath a cream cheese frosting.”
