Carrot Cake with Cream cheese Frosting

" A moist, dense and delicious cake" From the Daily Bulletin, April 1/2010

Ingredients

X 13 pan
  • 3 cups grated carrots
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 4 eggs
  • 1 1/2 cups veg. oil
  • 1 1/4 tsp vanilla
  • 1 (8 oz) can crushed pineapple with juice
  • 3/4 cup chopped pecans
  • Icing
  • 3 1/2 cups confectioner's sugar
  • 1 (8 oz) pkg cream cheese
  • 1/2 cup butter, softened
  • 1 1/4 tsp vanilla
  • 1 chopped pecans

Directions

  1. Preheat oven to 350 degrees, grease and flour pan
  2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, vanilla, pineapple and pecans. Spoon batter into prepared pan.
  3. Bake in oven 30 to 40 minutes or until toothpick comes out clean. Allow to cool
  4. Icing: combine all icing ingredients. Beat until smooth. Spread on cooled cake.