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

Carrot Cake with Pecan FrostingPhoto: Taste of Home
Servings Prep Time Cook Time
16servings 35minutes 40minutes + cooling
Servings Prep Time
16servings 35minutes
Cook Time
40minutes + cooling
Portions: servings
Portions: servings
  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 centere 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.
Recipe Notes

Nutrition Facts
1 slice: 557 calories, 27g fat (10g saturated fat), 72mg cholesterol, 358mg sodium, 74g carbohydrate (57g sugars, 2g fibre), 6g protein.