Ingredients
- Cake:
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp nutmeg
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 3 eggs
- 3/4 cup vegetable oil
- 1 tsp vanilla
- 2 cups grated carrots
- 1 cup drained crushed canned pineapple
- 1/2 cup chopped pecans
- Icing:
- 1 8-oz package cream cheese, softened
- 1/4 cup butter, softened
- 1/2 tsp vanilla
- 1 cup icing sugar
Preparation
Step 1
Cake preparation:
Grease and flour 13" x 9" metal cake pan; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together sugar and brown sugar, eggs, oil, and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in center of 350F oven for 40 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack. (Make ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or oven wrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing).
Icing:
In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make ahead: Cover loosely and refrigerate for up to 1 day).
For cupcakes (Makes 22 cupcakes):
Spoon the batter into 22 paper-lined muffin cups. Bake in 350F oven until cake tester inserted in center of several comes out clean, about 25 minutes. Transfer cupcakes to rack; let cool completely. Frost with cream cheese icing.