Carrot Cake
INGREDIENTS:
3 Cups Shredded Carrots
2 Cups All-Purpose Flour
2 Cups Sugar
2 t Baking Soda
1 t Baking Powder
1/2 t Salt
1 t Ground Cinnamon
4 Eggs, slightly beaten
1 (8 oz) crushed pineapple with juice
3/4 Cup Vegetable Oil
3/4 Cup Chopped Pecans
1 t Pure Vanilla Extract
ICING
1 stick of softened butter
1 (8 oz) package of Neufchatel Cheese
3 1/2 Cups of Powdered Sugar
1 Cup of Chopped Pecans
DIRECTIONS:
In a large bowl, combine carrots, flour, sugar, baking soda, baking powder, salt, cinnamon, eggs, pineapple with juice, vegetable oil and vanilla extract
With a mixer, blend all ingredients until incorporated
Add pecans and mix into the batter
Spray pan (9 x 13) and pour batter into the pan
Bake in a preheated oven 350 degrees for 30 to 40 minutes
Remove from oven and let cool before adding the icing
To make the icing, in a bowl combine butter and Neufchatel Cheese and mix until soft. Add powdered sugar (a little at a time) and blend together using all the sugar. Add pecans and mix together. Spread icing on cake.
ENJOY!!!