Carrot Cake Supreme

Loaded with carrots, crushed pineapple and pecans or walnuts!

Ingredients

Cake

• 3 cups grated carrots
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 1 1/4 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple with juice
• 3/4 cup chopped pecans or walnuts

Cream Cheese Frosting

• 3 1/2 cups confectioners' sugar
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 1/4 teaspoons vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Heat oven to 350 degrees F. Grease and flour a 9 x 13 inch rectangular pan or a 12 inch (3 inch deep) round pan.

Cake

1. Combine grated carrots, flour, white sugar, baking soda, baking powder, salt and ground cinnamon.
2. Stir in eggs, oil (this cake is VERY moist), vanilla extract, pineapple and nuts. Mix well.
3. Spoon batter into prepared pan.
4. Bake for 30 minutes or until done.
5. Let cool.
6. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

1. Combine confectioners' sugar, cream cheese, butter and vanilla extract. Frost the cool cake and decorate top with chopped nuts, if desired.

Notes

I always bake mine in the 12-inch round pan instead of the 13 x 9 inch pan.