Carrot & Pineapple Cake Recipe

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Ingredients:

2 cups all purpose flour

2 tsp baking powder

1 ? tsp baking soda

2 tsp ground cinnamon

4 large eggs

2 cups sugar

1 ? cups vegetable oil

2 cups peeled ?n? finely grated carrots

One 8 oz can crushed pineapple juice

? cups chopped pecans

For Cream Cheese Icing:

12 oz softened cream cheese

12 tbsp unsalted softened butter

I tbsp vanilla extract

1 cup coarsely chopped pecans

6 cups icing sugar

1. Set the racks in the upper and lower thirds of the oven and preheat to 325 Fahrenheit degree. Use three 2-inch deep 9-inch round cake pans, buttered and bottoms lined with buttered wax paper. Stir together the flour, baking powder, baking soda and cinnamon in a bowl, mixing well.

2.Whisk the eggs in a large mixing bowl. Whisk in the sugar and continue whisking briefly until light about 1 minute. Whisk in the oil in a slow stream.Stir in the carrots, the pineapple with its juice, and the pecans, then fold in the dry ingredients. Scrape the batter into the prepared pans and smooth the tops.

3.Bake for about 45 minutes, switching the position of the pans top and bottom and back to front, once during baking, until the cake layers are firm and golden and a toothpick inserted in the center emerges clean.

4.Cool the cake in the pans for 10 minutes, then invent onto racks to finish cooling. Removing the paper before icing. To make the icing, in the bowl of a heavy duty mixer fitted with the paddle, beat the cream cheese, butter and vanilla on medium speed until very soft and light, about 5 minutes.

5.Decrease the mixer speed to low and gradually beat in the icing sugar. Once all the sugar is incorporated, increase the speed to medium and beat for 5 minutes longer.To assemble the cake, place one layer on a platter or cardboard round and spread with one-third of the icing.

6.Top with another layer and spread with another third of the icing. Place the last layer on top, bottom side up, and using a large offset spatula, frost the top and sides of the cake with the remaining icing. Sprinkle the toasted pecan pieces on top of the cake and press into sides.

7. Enjoy!

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