- 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
Grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper, and grease and flour wax paper.
Beat first 3 ingredients at medium speed with an electric mixer until blended.
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.
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.
Spread Cream Cheese Frosting between layers and on top and sides of cake.