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
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|16servings||35minutes||40minutes + cooling|
|40minutes + cooling|
- 1 cup shortening
- 2 cups sugar
- 4 large eggs room temperature
- 1 can unsweetened crushed pineapple undrained, 8 ounces
- 2-1/2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 3 cups shredded carrots about 6 medium carrots
- 1 package reduced-fat cream cheese 8 ounces
- 1/2 cup butter softened
- 1 tsp vanilla extract
- 3-3/4 cups confectioner's sugar
- 1 cup chopped pecans
- 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 centere 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.
1 slice: 557 calories, 27g fat (10g saturated fat), 72mg cholesterol, 358mg sodium, 74g carbohydrate (57g sugars, 2g fibre), 6g protein.