Moist Carrot Cake*

By srumbel

This Carrot Cake is unbelievably moist and full of flavor. Carrots, crushed pineapple, cinnamon, and nutmeg give this carrot cake that classic taste.
Read more at http://www.the-girl-who-ate-everything.com/2016/03/moist-carrot-cake.html#2sAXZwdE2RyTd0Dz.99

Ingredients

• FROSTING:
• 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
• Read more at http://www.the-girl-who-ate-everything.com/2016/03/moist-carrot-cake.html#2sAXZwdE2RyTd0Dz.99

Preparation

Step 1

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 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.

Serves: 16


Read more at http://www.the-girl-who-ate-everything.com/2016/03/moist-carrot-cake.html#2sAXZwdE2RyTd0Dz.99