Best Ever Carrot Cake

By gstark

Ingredients

• Ingredients
• 4 eggs
• 3/4 cup butter
• 2-1/2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1 Tbsp. finely shredded lemon peel
• 1/2 tsp. salt
• 1 lb. carrots, cut up
• 1 cup pecans, toasted
• 1-1/2 cups sugar
• 1/2 an 8 oz. pkg. cream cheese
• 1 8-oz. can crushed pineapple (juice pack), drained
• 1 Recipe Cream Cheese Frosting
• Fresh pineapple slices, drained

Preparation

Step 1

Directions
1. Allow eggs, butter, and cream cheese to stand at room temperature for 30 minutes. Meanwhile, grease the bottoms and 1 inch up the sides of two 8×4×2-inch loaf pans. Set pans aside.

2. Preheat oven to 350 degrees F. In large bowl stir together flour, baking powder, lemon peel, and salt; set aside.

3. In a food processor bowl* process carrots with on-off turns until finely chopped. Add pecans and 12 cup of sugar; process until pecans are finely chopped.

4. In extra-large mixing bowl beat butter and cream cheese for 30 seconds; beat in remaining 1 cup sugar until fluffy. Beat in eggs, one at a time, until combined. Stir carrot mixture and drained crushed pineapple into sugar-butter mixture until combined. Stir in flour mixture. Divide batter evenly among prepared pans.

5. Bake for 50 to 55 minutes or until a wooden toothpick inserted near centers comes out clean. Cool loaves in pan on wire rack 10 minutes. Remove from pans; cool completely.

6. Frost with Cream Cheese Frosting. Serve immediately or cover and store in refrigerator up to 3 days. Just before serving top with pineapple rings. Makes 2 loaves (20 1-slice servings).

Cream Cheese Frosting:In a large mixing bowl combine 4-ounces softened cream cheese, 1/4 cup softened butter, and 1 teaspoon of vanilla; beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 2-3/4 to 3 cups powdered sugar to reach spreading consistency.