10 -12 servings
1 c. vegetable oil
2 c. sugar
2 c. flour
1 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
3 heaping c. grated carrots
1 c. chopped pecans
2 tsp. vanilla extract
1 can (8 oz.) crushed pineapple
Heat oven to 350ºF.
Beat eggs & oil with mixer. Gradually add sugar. In a separate bowl, sift flour, salt, baking soda, and cinnamon.
Combine the egg mixture with the flour mixture. Mix for 1 or 2 minutes. Stir in carrots, pecans, vanilla, and pineapple. Mix until blended.
Bake in a greased and floured 9 x 13-inch pan for 50 to 55 minutes.
Let cool before frosting. Frosting: Blend cream cheese and margaine with mixer. Add sugar, salt, and vanilla. Add chopped pecans. Mix until well blended. Frost cake and refrigerate.
No Nutritional Information Available