Ingredients
750 g grated carrots
250 g all-purpose flour
400 g white sugar
2 tsp baking soda
1 tsp baking powder
0.5 tsp salt
1 tsp ground cinnamon
4 eggs
180 ml vegetable oil
6 g vanilla extract
1 can (227 g) crushed pineapple with juice
90 g chopped pecans
400 g confectioners' sugar
225 g Neufchatel cheese
115 g butter, softened
6 g vanilla extract
100 g chopped pecans
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease and flour a 23x33 cm (9x13-inch) pan.
Step 2
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon. Stir in eggs, oil, vanilla extract, pineapple, and chopped pecans. Spoon the batter into the prepared pan.
Step 3
Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool.
Step 4
To make the frosting, combine confectioners' sugar, Neufchatel cheese, butter, and vanilla extract in a medium bowl. Beat until smooth, then fold in the chopped pecans. Spread the frosting on the cooled cake.