Carrot Cake with Pecan Frosting
TOTAL TIME: Prep: 35 min. Bake: 40 min. + cooling
YIELD: 16 servings.
My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana
Ingredients
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1 cup shortening
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2 cups sugar
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4 large eggs, room temperature
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1 can (8 ounces) unsweetened crushed pineapple, undrained
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2-1/2 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1 teaspoon baking soda
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3/4 teaspoon salt
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3 cups shredded carrots (about 6 medium carrots)
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FROSTING:
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1 package (8 ounces) reduced-fat cream cheese
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1/2 cup butter, softened
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1 teaspoon vanilla extract
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3-3/4 cups confectioners' sugar
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1 cup chopped pecans
Directions
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1.
Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
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2.
In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots.
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3.
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
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4.
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Stir in pecans.
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5.
Spread frosting between layers and over top and sides of cake. Refrigerate until serving.
Nutrition Facts
1 slice: 557 calories, 27g fat (10g saturated fat), 72mg cholesterol, 358mg sodium, 74g carbohydrate (57g sugars, 2g fiber), 6g protein.
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