Ingredients
- 4 eggs
- 400 gr sugar (raw)
- 350 ml vegetable oil
- 260 gr carrots
- 250 gr unbleached flour
- 140 gr pecan
- 9 gr baking powder
- 5 gr cinnamon
- 4 gr salt
----------------------------------FROSTING---------------------------------1 pk Cream cheese; softened (8oz) 1 c Butter; softened 1 ts Vanilla 1 lb Powdered sugar; sifted In a mixing bowl, beat raw sugar and eggs thoroughly. Mix in vegetable oil. Stir flour, cinnamon, baking powder, baking soda and salt together. Add to egg mixture, beating until just combined. Stir in carrots, pineapple and pecan. Spread evenly into 2 greased and waxed paper lined 23 cm round cake pans. Bake at 180ºC or 35-40 minutes or until cake pulls slightly away from the edge of pan. Cool 10 minutes; remove cake from pan. Cool on wire rack. In a large mixing bowl, beat together the cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar. Beat until smooth. Spread top of one layer with quarter of cheese mixture. Place second lay on top and spread with frosting. Formatted by Mary Wilson, BWVB02B. ----
