MOIST CARROT CAKE

This Carrot Cake is unbelievably moist and full of flavor. Carrots, crushed pineapple, cinnamon, and nutmeg give this carrot cake that classic taste.

I know everyone likes their carrot cake made differently but this version of Moist Carrot Cake stole my heart. The perfect cake recipe for Easter.

INGREDIENTS :

• 3 cups shredded carrots
• 1 can (20 ounces) crushed pineapple, well drained
• 2 cups sugar
• 1 cup canola oil
• 4 large eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

FROSTING:

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter , softened
• 2 teaspoons vanilla extract
• 3-3/4 cups confectioners' sugar
• (optional) chopped pecans

INSTRUCTIONS :

1. Preheat oven to 350 degrees and grease a 9x13 inch baking dish. In a large bowl, beat the first six ingredients until well blended. In another bowl, mix the flour, baking soda, cinnamon, and nutmeg; gradually beat into carrot mixture. Pour mixture into prepared pan.
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full recipes please see : www.the-girl-who-ate-everything.com

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