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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
cream cheese frosting |
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.
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