1 small (flat) can of crushed pineapple, with juice
2 8-oz. packages of cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp vanilla
1 cup chopped pecans
For cake- Mix sugar, eggs and cooking oil well. Stir in carrots and pineapple. Mix dry ingredients and add gradually to mixture beating well after each addition. Bake in 3 lined round cake pans (or 2 oblong pans) @ 350 degrees for 25 to 30 minutes. Test center with knife or dry toothpick.
Frosting- Cream better & cream cheese until smooth, add vanilla, beat well and add sugar. Beat until well mixed and stir in pecans.
tastes great cold, and the cream cheese frosting requires refrigeration.
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You can add this Aunt Janet's Southern Carrot Cake recipe to your own private DesktopCookbook.