Best-Ever Carrot Cake The carrots should be finely chopped or they may sink to the bottom of the pan during baking.This dessert is a delight for birthdays or special occasions. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 21, 2019 Print Share Share Tweet Pin Email Prep Time: 50 mins Cool Time: 10 mins Bake Time: 50 mins Total Time: 50 mins Servings: 20 Yield: 2 loaves Jump to Nutrition Facts Ingredients 4 eggs ¾ cup butter 2 ½ cup all-purpose flour 1 tablespoon baking powder 1 tablespoon finely shredded lemon peel ½ teaspoon salt 1 pound carrots, cut up 1 cup pecans, toasted 1 ½ cup sugar ½ 8 ounce pkg. cream cheese 1 8 ounce can crushed pineapple (juice pack), drained 1 Recipe Cream Cheese Frosting Fresh pineapple slices, drained Cream Cheese Frosting 4 ounce softened cream cheese ¼ cup softened butter 1 teaspoon vanilla 2 ¾ cup powdered sugar Directions 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 8x4x2-inch loaf pans. Set pans aside. Preheat oven to 350 degrees F. In large bowl stir together flour, baking powder, lemon peel, and salt; set aside. 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. 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. 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. 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 the cream cheese, softened butter, and vanilla; beat with an electric mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar to reach spreading consistency. * If you do not have a food processor, finely shred the carrots and finely chop the pecans. Prepare as directed above, except add the sugar all at once, stir in the shredded carrot with the pineapple, and stir in the pecans with the flour mixture. Print Nutrition Facts (per serving) 470 Calories 23g Fat 63g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 470 % Daily Value * Total Fat 23g 29% Saturated Fat 11g 55% Cholesterol 99mg 33% Sodium 340mg 15% Total Carbohydrate 63g 23% Total Sugars 45g Protein 6g Vitamin C 4.7mg 24% Calcium 101mg 8% Iron 1.8mg 10% Potassium 196mg 4% Folate, total 52.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.