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Ingredients
| carrots (grated): 3 cups |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| baking soda: 2 tsp |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| eggs: 4 |
| vegetable oil: 1 1/2 cups |
| vanilla extract: 1 1/4 tsp |
| crushed pineapple: 1 8oz can (in juice) |
| pecans (chopped): 3/4 cup |
| powdered sugar (unsifted): 3 1/2 cups |
| cream cheese: 1 8oz package |
| salted butter: 1/2 cup (softened) |
| vanilla extract: 1 1/4 tsp |
| pecans (chopped): 1 cup |
Margaret's Carrot Cake With Cream Cheese Frosting
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees.
- Grease and flour a 9x13 inch pan.
- 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.
- 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.
- To Make Frosting: In a medium bowl, combine confectioners' sugar, cream cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla.
- Beat until smooth, and then stir in 1 cup chopped pecans.
- Spread on cooled cake.