Thursday, May 3, 2012

The BEST Carrot Cake EVER

My friend Becky gave me this recipe for carrot cake. I'm not a huge fan, normally, but this is, literally, the best carrot cake ever.

Becky's Carrot Cake

3 cups grated carrots
2 cups flour
1 cup white sugar
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 teaspoon vanilla
1 teaspoon ground cinnamon
3/4 cup vegetable oil
4 eggs
3/4 cup raisins
8 oz crushed pineapple with juice
3/4 cup chopped pecans

3-1/2 cups powdered sugar
8 oz cream cheese
1/2 cup softened butter
1-1/4 teaspoon vanilla
1 cup chopped pecans

Preheat the oven to 350 degrees. Spray a 9x13 pan.
Mix all the cake ingredients.
Pour into the pan.
Bake for about 45 minutes.
Allow to cool completely.

Mix all the frosting ingredients until smooth, except for the nutty chunks.
Spread on the cake.

I put it in the fridge for a couple hours, because it's so yummy cold.

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