Moist Carrot Cake

Moist Carrot Cake

Serves: 16

Ingredients

• 3 cups shredded carrots
• 1 can (20 ounces) crushed pineapple, well drained
• 2 cups sugar
• 1 cup canola oil
• 4 large eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg

FROSTING:

• 1 package (8 ounces) cream cheese, softened
• ¼ cup butter, softened
• 2 teaspoons vanilla extract
• 3-3/4 cups confectioners' sugar
• (optional) chopped pecans

Instructions

1. Preheat oven to 350 degrees and grease a 9x13 inch baking dish. In a large bowl, beat the first six ingredients until well blended. In another bowl, mix the flour, baking soda, cinnamon, and nutmeg; gradually beat into carrot mixture. Pour mixture into prepared pan.
2. Bake for 35-45 minutes or until a toothpick inserted in center comes out clean. You can cover it with foil towards the end if the top looks like it's getting too brown. Cool completely in pan on a wire rack.
3. For the frosting: In a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth adding a little milk if needed. Spread over cooled cake and topped with pecans if desired. Cover and refrigerate until serving.

Notes
Source: adapted from Taste of Home. I added vanilla and nutmeg.

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