2 1/2 c.shredded carrots (approx. 4 large carrots)
1c.crushed pineapple, drained
2c.all-purpose flour
2tsp.baking powder
1 1/2tsp.baking soda
1tsp. salt
2tsp.ground cinnamon
3/4c.chopped pecans or walnuts (optional)
Cream Cheese Frosting:
1pkg. (8oz.)softened cream cheese
1c.softened butter (2 sticks)
1tsp.vanilla extract
3 - 3 1/2c.powdered sugar
1/4tsp.salt
Instructions
To Make the Cake:
Preheat oven to 350°.
Spray two 9" round cake pans with cooking spray and cut parchment circles to place into the bottoms. Or you can bake this cake in a greased 9x13'" pan.
In a mixing bowl, with paddle attachment, mix oil and sugar.
2 c. sugar (or use 1 c. sugar and 1 c. brown sugar), 1 1/2 c. vegetable or canola oil
Add the eggs and mix until creamy.
4 large eggs
Add the shredded carrots and pineapple. Mix to combine.
2 1/2 c. shredded carrots (approx. 4 large carrots), 1 c. crushed pineapple, drained
In a separate bowl, mix the flour, baking powder, soda, salt, and cinnamon. Add this to the wet ingredients and mix only to combine.
Add the vanilla, salt, and powdered sugar and mix, scraping the sides of the bowl. Beat for about a minute or until it's creamy and fluffy.
3 - 3 1/2 c. powdered sugar, 1 tsp. vanilla extract, 1/4 tsp. salt
Frost cake when cool.
Store this cake in the refrigerator for up to a week.
Notes
If you desire a spicier carrot cake, add 1/4 tsp. each of ground cloves, ginger, and nutmeg.And if you have someone with a nut allergy, feel free to make this cake without any nuts. Raisins are another optional add-in.I highly recommend using freshly grated carrots. The bagged shredded carrots you can buy at the supermarket are too big and dry shreds.You can also make this recipe into cupcakes. Bake cupcakes for about 18 - 20 minutes. Yields 24 cupcakes.