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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Course: cake / Difficulty: Easy / Number of Servings: 0 |
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Directions: * 3 1/2 cups confectioners' sugar
* 1 (8 ounce) package Neufchatel cheese
* 1/2 cup butter, softened
* 1 1/4 teaspoons vanilla extract
* 1 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Ingredients:
3 grated carrot
1 27/625 Pound(s) flour
2 white sugar
217/10000 Pound(s) baking soda
1/6 Ounce(s) baking powder
1/12 Ounce(s) salt
1/6 Ounce(s) ground cinnamon
4 egg
3/8 Quart(s) vegetable oil
2083/10000 Ounce(s) vanilla extract
1 8 oz crushed with juice pineapple
6 Ounce(s) chopped pecans |
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