Carrot Cake with Cream Cheese Frosting

This moist carrot cake with fluffy cream cheese frosting and chopped pecans is easy to make at home for a delicious dessert at Easter or any occasion.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 369 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking powder
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 4 eggs
• 2 teaspoons baking soda
• 1 (8 ounce) can crushed pineapple with juice
• 3 cups grated carrots
• 1 (8 ounce) package Neufchatel cheese
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 0.75 cup chopped pecans
• 0.75 cup vegetable oil
• 1.25 teaspoons vanilla extract
• 3.5 cups confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Step 2

Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼  teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.

Step 4

To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.