Carrot Cake with Cream Cheese Frosting
This carrot cake with cream cheese frosting and crunchy chopped pecans is easy to make at home and guaranteed to please!
grated carrots
3
cups
all-purpose flour
2
cups
white sugar
2
cups
baking soda
2
teaspoons
baking powder
1
teaspoon
salt
½
teaspoon
ground cinnamon
1
teaspoon
eggs
4
large
vegetable oil
¾
cup
vanilla extract
1 ¼
teaspoons
crushed pineapple with juice
1
(8 ounce) can
chopped pecans
¾
cup
confectioners' sugar
3 ½
cups
Neufchatel cheese
1
(8 ounce) package
butter, softened
½
cup
vanilla extract
1 ¼
teaspoons
chopped pecans
1
cup
 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  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.
  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.
  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.
