Ingredients:

• 3 cups – gd Carrots
• 2 cups – all-purpose flour
• 2 cups – white Sugar
• 2 tsp – baking soda
• 1 tsp – baking powder
• 1 tsp – Cinnamon
• 4 eggs
• 1 1/2 cups – vegetable oil
• 1 1/4 tsp – vanilla extract
• 1 (8 ounce) can – crushed Pineapple with juice
• 3/4 cup – chopped Pecans
•

Method:

1. Preheat oven to 3501.5 F (1751.5 C).
2. Grease and flour a 9×13 inch pan.
3. In a large bowl, combine gd carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon.
4. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans.
5. Spoon batter into prepared pan.
6. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow to cool.
8. To Make Frosting:
9. In a medium bowl, combine confectioners’ sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla.
10. Beat until smooth, then stir in 1 cup chopped pecans.
11. Spread on cooled cake.