Cook Time:
40 Min at 350 degrees

 

Original Recipe Yield 1 - 9x13 inch cake This can be doubled and placed in hotel pan

 

Ingredients

·       3 cups grated carrots

·       2 cups all-purpose flour

·       2 cups white sugar

·       2 teaspoons baking soda

·       1 teaspoon baking powder

·       1/2 teaspoon salt

·       1 teaspoon ground cinnamon

·       4 eggs

·       1 1/2 cups vegetable oil

·       1 1/4 teaspoons vanilla extract

·       1 (8 ounce) can crushed pineapple drained

·       3/4 cup chopped pecans

·       Cream cheese frosting 

·       3 1/2 cups confectioners' sugar

·       1 (8 ounce) package Neufchatel cheese (cream cheese)

·       1/2 cup butter, softened

·       1 1/4 teaspoons vanilla extract

·       1 cup chopped pecans (optional topping)

 

This is the secret to great Carrot cake and I’m not kidding.  Place all the ingredients in a bowl and mix with your hands.  Don’t stir with a spoon,  stop when liquid starts to form.  Pour into a greased pan and bake.

 

Chef John Diamond