Carrot Cake

By bubbles7380

Oven 350*

Trisha Yearwood

Ingredients

• 3cups3 cups sugar
• 1 1/2cups1 1/2 cups vegetable oil
• 44 eggs
• 1Tablespoon1 Tablespoon vanilla
• 3cups3cups flour
• 1Tablespoon1 Tablespoon cinnamon
• 1/4teaspoon1/4 teaspoon nutmeg
• 1/4teaspoon1/4 teaspoon allspice
• 1tablespoon1 tablespoon baking soda
• 1teaspoon1 teaspoon salt
• 2cups2 cups pureed carrots about 6 medium boiled
• 2cups2 cups flaked coconut
• 8oz8 oz crushed pineapple
• 1 1/2cup1 1/2 cup pecans
• 1cup1 cup raisins
• FROSTING
• 16oz16 oz crean cheese room temp
• 1 1/2(3/4 cup) stick1 1/2 (3/4 cup) stick butter
• 2teaspoon2 teaspoon vanilla
• 6cups6 cups powdered sugar
• 2cups2 cups pecans

Preparation

Step 1

preheat oven o 350*
grease the bottom of 3 9 inch round cake pans with cooking spray
line with circles of parchment paper and grease the paper with cooking spray
with a electric mixer, cream the sugar, oil, eggs, and vanilla
stir together flour, baking soda, cinnamon, spices and salt
add the dry ingredients to the sugar mixture
add the pecans, coconut, carrot puree and pineapple
beat until smooth
divide the batter evenly among the prepared pans and bake for 40 to 45 minutes
or until a toothpick inserted into the center comes outs clean
cool the layers in the pans for about 5 minutes
run a knife around the edges of each pan and turn the layers out onto a wire rack that has been sprayed with cooking spray
cool the layers completely before frosting

FROSTING
beat cream cheese, butter, vanilla until smooth
beat in powdered sugar
add pecans
spread in between each layer