My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana
Carrot Cake with Pecan Frosting
Carrot Cake with Pecan Frosting
Prep Time
35 min
Cook Time
40 min
Yield
16 servings
Ingredients
- 1 cup shortening
- 2 cups sugar
- 4 large eggs, room temperature
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 2-1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 cups shredded carrots (about 6 medium carrots)
- FROSTING:
- 1 package (8 ounces) reduced-fat cream cheese
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 3-3/4 cups confectioners' sugar
- 1 cup chopped pecans
Directions
- Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
- In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots.
- Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Stir in pecans.
- Spread frosting between layers and over top and sides of cake. Refrigerate until serving.
Nutrition Facts
1 slice: 557 calories, 27g fat (10g saturated fat), 72mg cholesterol, 358mg sodium, 74g carbohydrate (57g sugars, 2g fiber), 6g protein.
Loading Popular in the Community
Loading Reviews
