This is the kind of cake you make, then slice and share on your front porch, as you watch the last hours of sunlight trickle by! The sunset orange color of the moist, sweet Front Porch Carrot Cake matches that feeling to a T! Draped with a tangy cream cheese-pecan frosting, Front Porch Carrot Cake is just the best. Sweet hospitality never tasted better!
Ingredients
For the cake:
- 1 cup shortening
- 2 cups sugar
- 4 large eggs, room temperature
- 1 (8-ounce) can unsweetened crushed pineapple
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 cups carrots, shredded
For the frosting:
- 1 (8-ounce) package reduced-fat cream cheese
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 3 3/4 cups confectioners’ sugar
- 1 cup pecans, chopped
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Grease two (9-inch) round baking pans.
Step 3 –Line the bottoms of the greased pans with parchment paper, then grease the parchment paper.
Step 4 –In a large bowl, add the shortening and the sugar and beat until creamy and fluffy.
Step 5 –Add the eggs, 1 at a time, and beat well after each addition
Step 6 –Add the pineapple and its juices and beat well after each addition.
Step 7 –In a separate bowl, add the flour, the cinnamon, the baking powder, the baking soda, and the salt and whisk to combine.
Step 8 –Gradually add the flour mixture to the egg mixture and mix until just combined.
Step 9 –Add the carrots and stir to combine.
Step 10 –Transfer the batter into the prepared baking pans.
Step 11 –Bake until a toothpick inserted into the center of each of the cakes comes out clean, about 40-45 minutes.
Step 12 –Allow the cakes to cool in the pans for 10 minutes.
Step 13 –Transfer the cakes to wire racks, removing and discarding the parchment paper.
Step 14 –Cool the cakes completely.
Step 15 –In a large bowl, add the cream cheese, the butter, and the vanilla and beat until blended.
Step 16 –Gradually add the confectioners’ sugar to the cream cheese mixture, while beating until smooth and combined.
Step 17 –Add the pecans and stir to combine.
Step 18 –Place 1 of the cakes on a serving plate and frost the top with just enough of the frosting to cover.
Step 19 –Place the next cake on top of the first and add enough of the frosting to just cover the top.
Step 20 –Spread the remaining frosting over the sides of the cake.
Step 21 –Slice and serve.
