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Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Easy homemade carrot cake with creamy cream cheese frosting and pecans, perfect for Easter or any celebration.
Ingredients:
  • 3 cups grated carrots
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 0.5 teaspoon salt
  • 4 eggs
  • 0.75 cup vegetable oil
  • 1.25 teaspoons vanilla extract
  • 1 (8 ounce) can crushed pineapple with juice
  • 0.75 cup chopped pecans
  • 3.5 cups confectioners' sugar
  • 1 (8 ounce) package Neufchatel cheese
  • 0.5 cup butter, softened
  • 1 cup chopped pecans
Instructions:
  • Preheat your oven to 350°F (175°C) and prepare a 9x13-inch pan by greasing and flouring it.
  • In a large bowl, mix together grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon. Add in eggs, oil, 1 ¼ teaspoons vanilla extract, pineapple, and ¾ cup chopped pecans. Transfer the batter into the prepared pan.
  • Bake the cake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool.
  • For the frosting: In a medium bowl, mix together confectioners' sugar, Neufchatel cheese, ½ cup of butter, and 1 ¼ teaspoons of vanilla until smooth. Gently stir in 1 cup of chopped pecans. Spread the frosting over the cooled cake.

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