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Carrot Cake

Yield 1 (3-layer) 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
  • Cream Cheese Frosting

How to Make It

  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.