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Carrot Cake with Pecan Frosting
Carrot Cake with Pecan Frosting
40 min16 servings

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

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
Instructions
1 Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
2 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.
3 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.
4 In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Stir in pecans.
5 Spread frosting between layers and over top and sides of cake. Refrigerate until serving.