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Moist Carrot Cake

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 16

INGREDIENTS

3 cups

Carrots

1 can

Pineapple

4

Eggs, large

2 cups

All-purpose flour

2 tsp

Baking soda

2 tsp

Cinnamon, ground

3 3/4 cups

Confectioners' sugar

1/4 tsp

Nutmeg, ground

2 cups

Sugar

3 tsp

Vanilla

1 cup

Canola oil

1/4 cup

Butter

1

package Cream cheese

(optional) chopped pecans