The best way to get a little Vitamin A? Eating carrot cake of course! In this recipe, pecan pieces are used instead of walnuts for a richer flavor, and the cream cheese frosting has a hint of orange. Baked in a square pan, it’s a great after-school snack for kids or the dessert table at a party.
Preheat oven to 350°F. Prepare 9-in. square cake pan with vegetable pan spray.
In medium bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt; set aside. In large bowl, beat eggs at high speed with electric mixer until foamy, about 1-2 minutes. Add oil in a thin stream, beating well. Add 1 tablespoon orange juice and 1 teaspoon zest. Add flour mixture; mix until combined. Stir in carrots and pecans. Pour mixture into prepared pan.
Bake 30-35 minutes or until toothpick insert in center comes out clean. Cool cake in pan 10 minutes then carefully invert onto cooling rack and cool completely. If desired, cake may be cooled completely in pan on cooling rack.
For icing, in large bowl, beat cream cheese, butter, 1-1/2 teaspoons orange juice and 1/2 teaspoon zest with electric mixer until smooth. Gradually add confectioners’ sugar. Continue beating until icing is smooth and creamy.