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Carrot Cake for Easter

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

INGREDIENTS

2 cups

Carrots, fine

1 8 ounce can

Pineapple

3

Eggs

1 lb

powdered sugar

1 tsp

Baking soda

1 tsp

Cinnamon

3 cups

Flour

1 tsp

Salt

3 tsp

Vanilla

2 cups

White sugar

1 cup

Oil

1 cup

Pecans

1/2 cup

Butter

8 oz

Cream cheese