1 small (flat) can of crushed pineapple, with juice
Frosting-
2 8-oz. packages of cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp vanilla
1 cup chopped pecans
Instructions
For cake- Mix sugar, eggs and cooking oil well. Stir in carrots and pineapple. Mix dry ingredients and add gradually to mixture beating well after each addition. Bake in 3 lined round cake pans (or 2 oblong pans) @ 350 degrees for 25 to 30 minutes. Test center with knife or dry toothpick.
Frosting- Cream better & cream cheese until smooth, add vanilla, beat well and add sugar. Beat until well mixed and stir in pecans.
Serving
Suggestions
tastes great cold, and the cream cheese frosting requires refrigeration.
Originally Submitted
1/6/2010
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You can add this Aunt Janet's Southern Carrot Cake recipe to your own private DesktopCookbook.
