Source: Camden LeeMaster
1 cup oil
2 cups white sugar
3 eggs, beaten well
2 cups carrots, peeled and grated finely
1 (8 ounce) can crushed pineapple, undrained
2 teaspoons vanilla3 cups flour (replace one cup with whole wheat flour for a denser, nuttier taste)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped pecans
Preheat oven to 350 degrees.
Mix oil, sugar, eggs, carrots, pineapple and vanilla until combined.
Mix dry ingredients in a bowl and add slowly to the wet ingredients.
To make a 9x13 cake, pour into a greased 9x13 baking dish for 45 minutes.
To make a 2 layer cake use 2 round pans and bake for 35-40 minutes or until toothpick inserted in the center comes out clean. If using 2 round pans make sure to really grease or use parchment cut in circles so that your cake comes out clean. Invert cakes into a cooling rack.
When cake has cooled frost with cream cheese frosting.
Cream Cheese Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla
1lb (4 cups) powdered sugar
Beat butter and cream cheese until light and fluffy. Add vanilla and then powdered sugar one cup at a time, scraping the bowl often. Frost the carrot cake.