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Carrot Cake with Pecan Frosting

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
  • Total Time
    Prep: 35 min. Bake: 40 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1 cup shortening
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 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 2 greased 9-in. round baking pans with parchment; grease paper.
  • 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.
  • 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.

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