Carrot Cake with Pecan Frosting

Name: Carrot Cake with Pecan Frosting
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 16 servings.
Ingredients: 1 cup shortening; 2 cups sugar; 4 large eggs; 1 can (8 ounces) unsweetened crushed pineapple, undrained; 2-1/2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 3 cups shredded carrots (about 6 medium carrots); FROSTING:; 1 package (8 ounces) reduced-fat cream cheese; 1/2 cup butter, softened; 1 teaspoon vanilla extract; 3-3/4 cups confectioners' sugar; 1 cup chopped pecans

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

1 cup shortening
2 cups sugar
4 large eggs
1 can (8 ounces) unsweetened crushed pineapple, undrained
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups shredded carrots (about 6 medium carrots)
FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1 cup chopped pecans

Directions

Preheat oven to 325°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream shortening and sugar until fluffy. Add eggs, one 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.
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.
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Stir in pecans.
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.

Originally published as Carrot Cake in Taste of Home November 2014

Reviews

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Average Rating:

Deborah

Sep 27, 2018

Can this cake be made without the pineapple? To me pineapple ruins the flavor of a good carrot cake. If so are there any substitutions I should make?
Emma

Mar 22, 2017

Great recipe. Another great Easter recipe to try.
TRLady

Apr 8, 2016

This cake was loved by my family! It was moist and very flavorful with an excellent frosting. I will be making this again!
portraitperson

Mar 28, 2016

Not a difficult cake to make, but read better than it tasted. Took much longer to bake to end than recipe specified. Also, broke down badly when it was cut, so a crumbly mess. Taste was for us pleasant yet unremarkable.
kimfinstad

Mar 24, 2016

Excellent, for the frosting I replaced the pecans with crushed pineapple.
rillingjr

Mar 24, 2016

same recipe as I have used for years and yes a 9x13 is great for this cake.
melel1717

Mar 24, 2016

This has to be the BEST TASTING carrot cake I've ever eaten!!! I have quite a few recipes but this is simple yet has an excellent crumb, texture and taste. I added a cup of walnuts to the recipe. You will have to dust the walnuts in flour so they won't sink to the bottom. ENJOY.....
DAveOR

Mar 24, 2016

wondering if I can just use 1 9x13 pan instead of 2 round pans? I don't have any round ones. It is different than the carrot cake I usually bake, have to give it a rating to submit.
Cwedding1

Oct 27, 2015

OMG, so darn gooood!! Not a crumb left from the potluck supper!
adrianb

Oct 7, 2014

Very delicious!