Grandma’s Old fashioned Carrot Cake is the ultimate indulgent dessert! The carrot cake keeps moist from freshly shaved carrots while the sweet cream cheese frosting balances out the flavors to make for an irresistible piece (or two!) of carrot cake!
For additional flavor options, consider adding raisins or chopped walnuts to the carrot cake mixture before baking
Ingredients:
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons of baking soda
1 teaspoon baking powder
Half a teaspoon of salt
1 teaspoon ground cinnamon
4 eggs
cup vegetable oil
1 teaspoon of vanilla extract
1 (8 ounce) can of crushed pineapple with juice
cup chopped pecans
3 and a half cups of sugar
1 package (8 ounces) Neofchatel cheese
Half a cup of soft butter
1 teaspoon of vanilla extract
1 cup chopped pecans
Directions :
Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch skillet with flour and brush with flour.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon. Add eggs, oil, 1 teaspoon of vanilla, pineapple, and 3/4 cup chopped pecans, stirring. Pour the mixture into a prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick comes out clean in the center of the cake. Let it cool down.
+To make frosting:
In a medium bowl, combine confectioners’ sugar, Neofchatel cheese, 1/2 cup of butter or margarine, and 1 1/4 teaspoon of vanilla. Whisk until smooth, then stir in 1 cup chopped pecans. Spread on a chilled cake.
Enjoy !