Ingredients
1 cup shortening2 cups sugar4 large eggs, room temperature1 can (8 ounces) unsweetened crushed pineapple, undrained2-1/2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon baking soda3/4 teaspoon salt3 cups shredded carrots (about 6 medium carrots)FROSTING:1 package (8 ounces) reduced-fat cream cheese1/2 cup butter, softened1 teaspoon vanilla extract3-3/4 cups confectioners’ sugar1 cup chopped pecans
Preparation
Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots.
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Stir in pecans.
Spread frosting between layers and over top and sides of cake. Refrigerate until serving.
