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Carrot Cake III (D, TNT)
Source: Magazine
Serves: 10

2 cups sugar
4 eggs
1-1/2 cups vegetable oil
2 cups unbleached flour
2 tsp. cinnamon
2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 cups carrots, grated
1 16-oz. can crushed pineapple, drained
1 cup chopped pecans

1 8-oz. package softened cream cheese
1 cup softened butter
1 tsp. vanilla
1 lb. powered sugar, sifted

Make Cake:
In a mixing bowl, beat 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 two greased and wax-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.

Make Frosting
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 1/2 of cheese mixture. Place second layer on top and spread with frosting.

Poster's Notes: Found this recipe several years ago. Have made it several times and it is just the best carrot cake I have ever tasted. Moist and delicious.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A