Margaret's Carrot Cake With Cream Cheese Frosting
"My husband loves carrot cake, we had a dear friend who would make this and bring it to special gatherings. Margaret will always be fondly remembered, dearly missed but her carrot cake recipe will live on for all to enjoy!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Yields:
-
1 9x13
ingredients
- 3 cups grated carrots
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- 1 1⁄2 cups vegetable oil
- 1 1⁄4 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple in juice
- 3⁄4 cup chopped pecans
- 3 1⁄2 cups confectioners' sugar
- 1 (8 ounce) package cream cheese
- 1⁄2 cup butter, softened
- 1 1⁄4 teaspoons vanilla extract
- 1 cup chopped pecans
directions
- 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.
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