Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Raw sugar
4 Eggs
1 1/2 c Vegetable oil
2 c Unbleached flour
2 ts Cinnamon
2 ts Baking powder
1 1/2 ts Salt
2 c Carrots -- grated
16 oz Can crushed pineapple -- drained
1 c Pecans -- chopped
Frosting:
8 oz Cream cheese -- softened
1 c Butter -- softened
1 ts Vanilla
1 lb Powdered sugar -- sifted
In a mixing bowl, beat raw sugar and eggs thoroughly. Mix in
vegetable oil. Stir flour, cinnamon, baking powder, baking soda, and
salt together. Add to egg mixture, beating until just combined. Stir
in carrots, pineapple, and pecans. Spread evenly into 2 greased and
waxed paper lined 9" round cake pans. Bake at 350°F for 35 to
40 minutes or until cake pulls slightly away from the edge of pan.
Cool 10 minutes; remove cake from pan. Cool on wire rack.
In a large mixing bowl, beat together the cream cheese, butter, and
vanilla until light and fluffy. Gradually add powdered sugar. Beat
until smooth. Spread top of one layer with 1/4 of cheese mixture.
Place second lay on top and spread with frosting.
