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This Carrot Cake is unbelievably moist and full of flavor. Carrots, crushed pineapple, cinnamon, and nutmeg give this carrot cake that classic taste.
- 3 cups shredded carrots
- 1 can (20 ounces) crushed pineapple, well drained
- 2 cups sugar
- 1 cup canola oil
- 4 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 3-3/4 cups confectioners’ sugar
- (optional) chopped pecans
Preheat oven to 350 degrees and grease a 9×13 inch baking dish. In a large bowl, beat the first six ingredients until well blended. In another bowl, mix the flour, baking soda, cinnamon, and nutmeg; gradually beat into carrot mixture. Pour mixture into prepared pan.
Bake for 35-45 minutes or until a toothpick inserted in center comes out clean. You can cover it with foil towards the end if the top looks like it’s getting too brown. Cool completely in pan on a wire rack.
For the frosting: In a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth adding a little milk if needed. Spread over cooled cake and topped with pecans if desired. Cover and refrigerate until serving.