Carrot Cake with Cream Cheese Frosting

Ingredients

• 3 cups grated carrots
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 1 teaspoon ground cinnamon
• 4 large eggs
• 0.75 cups vegetable oil
• 1.25 teaspoons vanilla extract
• 1 can crushed pineapple with juice , 8 ounce
• 0.75 cups chopped pecans
• 3.5 cups confectioners' sugar
• 1 package Neufchatel cheese , 8 ounce
• 0.5 cups butter , softened
• 1.25 teaspoons vanilla extract
• 1 cup chopped pecans

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

2. 2

   Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼ teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.

3. 3

   Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.

4. 4

   To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.