GRANDMA’S FAMOUS CARROT CAKE

For additional flavor options, consider adding raisins or chopped walnuts to the carrot cake mixture before baking

INGREDIENTS:

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons of baking soda
1 teaspoon baking powder
Half a teaspoon of salt
1 teaspoon ground cinnamon
4 eggs
cup vegetable oil
1 teaspoon of vanilla extract
1 (8 ounce) can of crushed pineapple with juice
cup chopped pecans
3 and a half cups of sugar
1 package (8 ounces) Neofchatel cheese
Half a cup of soft butter
1 teaspoon of vanilla extract
1 cup chopped pecans

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch skillet with flour and brush with flour.

In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon. Add eggs, oil, 1 teaspoon of vanilla, pineapple, and 3/4 cup chopped pecans, stirring. Pour the mixture into a prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick comes out clean in the center of the cake. Let it cool down.

+To make frosting:

In a medium bowl, combine confectioners’ sugar, Neofchatel cheese, 1/2 cup of butter or margarine, and 1 1/4 teaspoon of vanilla. Whisk until smooth, then stir in 1 cup chopped pecans. Spread on a chilled cake.

Enjoy !