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Carrot Cake for Easter

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

INGREDIENTS

1 cup

oil

2 cups

white sugar

3

eggs

2 cups

carrots

8 oz

canned pineapple

2 tsp

vanilla

3 cups

whole wheat flour

1 tsp

salt

1 tsp

baking soda

1 tsp

cinnamon

1 cup

pecans

1/2 cup

butter

8 oz

cream cheese

1 tsp

vanilla

1 lb

powdered sugar