Carrot Cake with Pecan Frosting

Try this Carrot Cake with Pecan Frosting, an old-fashioned version of carrot cake for your Easter dessert. The frosting is very tasty, even without pecans.

1 cup shortening

2 cups sugar

4 large eggs

1-8 oz. can unsweetened crushed pineapple

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)


1-8 oz. package cream cheese

1/2 cup butter, softened

1 tsp. vanilla

3 3/4 cups powdered sugar

1 cup chopped pecans

Preheat oven to 325 degrees. Line bottoms of 2 greased 9 inch round baking pans with parchment paper. Grease paper.

In a large bowl cream shortening and sugar until fluffy. Add eggs, one 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 40-45 minutes or until a toothpick inserted near center comes out clean. Cool in pans 10 minutes before removing to wire racks, remove paper, cool completely.

To prepare Frosting: In a large bowl, beat cream cheese, butter and vanilla until well blended. Gradually beat in powdered sugar until smooth. Stir in pecans.

Spread frosting between layers and over the top and sides of cake.

Refrigerate until serving.

Yield 16 servings

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