Moist Carrot Cake

• Produce

  • 3 cups Carrots
  • 1 can Pineapple

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 3 3/4 cups Confectioners' sugar
  • 1/4 tsp Nutmeg, ground
  • 2 cups Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1 cup Canola oil

• Dairy

  • 1/4 cup Butter
  • 1 package Cream cheese

• Nuts & Seeds

  • Optional chopped pecans

Found on the-girl-who-ate-everything.com

Ingredients

• 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
• ¼ teaspoon ground nutmeg
• 1 package (8 ounces) cream cheese, softened
• ¼ cup butter, softened
• 2 teaspoons vanilla extract
• 3-3/4 cups confectioners sugar
• (optional) chopped pecans

Directions

• Preheat oven to 350 degrees and grease a 9x13 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 its 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.