Carrot Cake with Cream
Cheese Frosting

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 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

Preheat oven to 350 degrees F (175 degrees C)
Grease and flour a 9x 1 inch pan
In a large bowl:
combine grated carrots, flour, white sugar, baking soda, baking
powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon
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 a 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
or margarine and 1 1/4 teaspoons vanilla
Beat until smooth, then stir in 1 cup chopped pecans
Spread on cooled cake.

Great dessert to serve on Easter Sunday!
The Tunnels Cookbook Index