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Moist Carrot Cake

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

INGREDIENTS

2 tsp

baking soda

1/4 cup

butter

20 oz

canned pineapple

1 cup

canola oil

3 cups

carrots

3 cups

confectioners' sugar

8 oz

cream cheese

4 larges

eggs

2 cups

flour

2 tsp

ground cinnamon

1/4 tsp

ground nutmeg

16 servings

pecans

2 cups

sugar

1 tsp

vanilla

2 tsp

vanilla extract