Carrot Cake with Cream Cheese Frosting

With Easter right around the corner, here is a wonderful moist and delicious cake to serve for dessert

Carrot Cake

3 cups grated carrots

2 cups all purpose flour

3/4 cup white sugar 

3/4 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

4 eggs 1 1/2 cups vegetable oil

1 1/4 teaspoon vanilla extract

1 8ounce can crushed pineapple with juice

3/2 cup chopped pecans

Preheat oven to 350.   Grease and flour a 9X13 pan

In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon.   Stir in eggs, oil, vanilla, pineapple and chopped pecans.    Spoon batter into prepared pan.   Bake in oven for 30-40 minutes or until a toothpick inserted into the center of t3eh cake comes out clean.   Allow to cool.

Cream Cheese Frosting

3 1/2 cups confectioners sugar

1 8oz package Neufchatel Cheese

1/2 cup butter or margarine, softened

1 1/4 teaspoon vanilla extract 

1 cup chopped pecans

In a medium bowl, combine confectioners sugar, Neufchatel cheese, butter or margarine and vanilla.   Beat until smooth, then stir in 1 cup chopped pecans.   Spread on cooled cake.

*OR sprinkle the chopped pecans on the top for accent.