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Pecan Carrot Cake with Cream Cheese Frosting

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3Made this recipe

Serves: 15

Prep Time: 20 minutes

Cook Time: 40 minutes

For Cake

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon nutmeg

1 (8-ounce) can crushed pineapple, drained

4 large eggs

1 cup granulated sugar

1 cup brown sugar

1 cup vegetable or canola oil

2 teaspoon pure vanilla extract

2 cups shredded carrots

1 cup chopped pecans, plus more for garnish

For Frosting

1 (8-ounce) package cream cheese, softened

1/4 cup unsalted butter, softened

1 teaspoon pure vanilla extract

1/2 cup heavy cream

3 - 3 1/2 cups powdered sugar

Preparation

01Preheat oven to 350ºF. Grease a 9x13" baking pan with nonstick cooking spray.
02Whisk together flour, baking soda, salt, cinnamon and nutmeg in small bowl.
03Whisk together pineapple and eggs in large bowl until combined. Mix in sugars, oil and vanilla. Add dry ingredients and stir until incorporated. Fold in carrots and pecans.
04Spread batter evenly in prepared pan. Bake for 35-40 minutes, or until toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
05In the bowl of a stand mixer, cream together cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Alternately beat in heavy cream and powdered sugar, one third at a time, until mixture is light and fluffy.
06Spread frosting evenly over cake and sprinkle with chopped pecans. Store covered in the fridge until ready to serve.

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