Awesome Carrot Cake with Cream Cheese Frosting

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 with juice
• 3/4 cup chopped pecans
• 3 1/2 cups confectioners' sugar
• 1 (8 ounce) package Neufchatel cheese
• 1/2 cup butter, softened
• 1 1/4 teaspoons vanilla extract
• 1 cup chopped pecans

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). Grease a 9x13 inch pan.

2. In a bowl, whisk the flour, baking soda, baking powder, salt and ground cinnamon together.

3. In a large bowl, beat the white sugar, eggs, vegetable oil and 1 1/4 teaspoons vanilla extract until smooth.

4. Stir the flour mixture into the wet ingredients until just combined. Fold in the grated carrots, the crushed pineapple with its juice, and the 3/4 cup chopped pecans.

5. Pour the batter into the prepared pan and spread it evenly. Bake for about 40 minutes, until a toothpick inserted in the center comes out clean.

6. Cool the cake in the pan on a rack for about 20 minutes, then cool completely before frosting.

7. For the frosting, beat the softened butter and Neufchatel cheese until smooth. Add the confectioners' sugar and the other 1 1/4 teaspoons vanilla extract and beat until creamy.

8. Spread the frosting over the cooled cake. Sprinkle the 1 cup chopped pecans over the top.

9. Chill the frosted cake until the frosting is firm, then cut and serve.