CARROT CAKE FROSTING (NOV )

CARROT  CAKE   FROSTING

INGREDIENTS
* 330 g grated carrots 
* 250 g all-purpose flour 
* 350 g white sugar 
* 1 ½ teaspoon baking soda 
* 1 teaspoon baking powder 
* ½ teaspoon salt 
* 2 teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* ¼ teaspoon ground cloves 
* 4 eggs 
* 355 ml vegetable oil 
* 1 teaspoon vanilla extract 
* 1 (8 ounce) can crushed pineapple with juice 
* 90 g chopped pecans 

FROSTING 
* 300 g confectioners' sugar 
* 224 g Neufchatel cheese 
* 115 g butter, softened 
* 6 ml vanilla extract 
* 120 g chopped pecans 

DIRECTIONS
Preheat oven to 150 degrees C. Grease and flour a 9x13 inch pan. 
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 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.