Carrot Cake with Pecan Frosting Recipe: How to Make It

Ingredients

• 1 cup shortening
• 2 cups sugar
• 4 large eggs, room temperature
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 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 shredded carrots (about 6 medium carrots)
• FROSTING:
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 3-3/4 cups confectioners' sugar
• 1 cup chopped pecans