Carrot Cake

• 1 1/2 cups vegetable oil
• 2 cups sugar
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 cups grated carrot
• 1 (8 3/4-ounce) can crushed pineapple, drained
• 1/2 cup chopped pecans

1. Grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper, and grease and flour wax paper.
2. Beat first 3 ingredients at medium speed with an electric mixer until blended.
3. Combine flour and next 4 ingredients; add to oil mixture, beating at low speed until blended. Stir in carrot, pineapple, and pecans. Pour batter into prepared cakepans.
4. Bake at 350u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.
5. Spread Cream Cheese Frosting between layers and on top and sides of cake.

vegetable oil, sugar, eggs, flour, baking powder, baking soda, salt, ground cinnamon, grated carrot, pineapple, pecans

Taken from www.myrecipes.com/recipe/carrot-cake-1 (may not work)