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Moist Carrot Cake

Christy Denney, The Girl Who Ate Everything
  • minutes
  • 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 tsp

vanilla

2 cups

all-purpose flour

2 tsp

baking soda

2 tsp

ground cinnamon

1/4 tsp

ground nutmeg

1

package ((8 ounces) cream cheese, softened)

1/4 cup

butter (, softened)

2 tsp

vanilla extract

3 3/4 cups

confectioners' sugar

(optional) chopped pecans