Carrot Cake with Pecan Frosting

From Taste of Home

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

Total Time

Prep: 35 min.
Bake: 40 min. + cooling

Makes

16 servings

Ingredients

• 1 cup shortening
• 2 cups sugar
• 4 large eggs, room temperature
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 cups shredded carrots (about 6 medium carrots)

FROSTING:

• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 3-3/4 cups confectioners' sugar
• 1 cup chopped pecans

Directions

• Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
• 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.
• Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
• In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Stir in pecans.
• Spread frosting between layers and over top and sides of cake. Refrigerate until serving.