Carrot Cake

Name: Carrot Cake
Ingredients: 1 1/2 cups vegetable oil; 2 cups sugar; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 2 cups grated carrot; 1 (8 3/4-ounce) can crushed pineapple, drained; 1/2 cup chopped pecans

11 ingredients

5 steps

Ingredients

1 1/2 cups vegetable oil
2 cups sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups grated carrot
1 (8 3/4-ounce) can crushed pineapple, drained
1/2 cup chopped pecans

Directions

1

Grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper, and grease and flour wax paper.
2

Beat first 3 ingredients at medium speed with an electric mixer until blended.
3

Combine flour and next 4 ingredients; add to oil mixture, beating at low speed until blended. Stir in carrot, pineapple, and pecans. Pour batter into prepared cakepans.
4

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.
5

Spread Cream Cheese Frosting between layers and on top and sides of cake.