Recipe - Beryl's Best Ever Carrot Cake
4 eggs
3/4 cup butter
2-1/2 cups all purpose flour
1 tbsp baking powder
1 tbsp finely shredded lemon peel
1/2 tsp salt
1 lb carrots, cut up
1 cup pecans, toasted
1-1/2 cups sugar
1/2 an 8 oz. pkg. cream cheese
1 8oz can crushed pineapple (juice pack), drained
1 recipe Cream Cheese frosting
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 tw0 8x4x2 inch loaf pans.
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 1/2 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 50-55 minutes or until 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.
Cream Cheese Frosting
In a large mixing bowl combines 4 oz softened cream cheese, 1/4 cup softened butter, and 1 teaspoon vanilla; beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 2-3/4 to 3 cups powdered sugar to reach spreading consistency.
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