Preparation Time

1 hour, 10 minutes (30 minutes prep, 40 minutes to bake)

Ingredients

• 3 cups grated carrots (~3 large 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 with juice
• 3/4 cup chopped pecans
  
• 3 1/2 cups confectioners' sugar
• 1 (8-ounce) package Neufchatel cheese
• 1/2 cup butter, softened
• 1 1/4 teaspoons vanilla extract
• 1 cup chopped pecans

Directions

• Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
• In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinamon. Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make frosting, in a medium bowl combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter, and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.