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Carrot Cake for Easter

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

INGREDIENTS

1 cup

oil

2 cups

white sugar

3

eggs (, beaten well)

2 cups

carrots (, peeled and grated fine)

1 8 ounce can

crushed pineapple, undrained

2 tsp

vanilla

3 cups

flour ((replace one cup with whole wheat flour for a denser, nuttier taste))

1 tsp

salt

1 tsp

baking soda

1 tsp

cinnamon

1 cup

chopped pecans

1/2 cup

butter (, softened)

8 oz

cream cheese (, softened)

1 tsp

vanilla

1 lb

powdered sugar