My Favorite Carrot Cake

• FOR THE CAKE:
• 1-1/2 cup Vegetable Oil
• 1-1/2 cup Sugar Plus Extra For Sprinkling In The Bottom Of Your Pan
• 4 whole Eggs, Well Beaten
• 8 ounces, weight Can Of Crushed Pineapple, Drained
• 3-1/2 cups Grated Carrots
• 2 cups All-purpose Flour
• 1/2 teaspoons Salt
• 2 teaspoons Baking Soda
• 2 teaspoons Ground Cinnamon
• 2 teaspoons Ground Allspice
• 1 cup Pecans, Chopped (optional)
• 1 teaspoon Vanilla Extract
• FOR THE FROSTING:
• 1/2 cups Butter, Very Soft
• 8 ounces, weight Cream Cheese, Room Temperature
• 2-1/2 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Orange Juice (optional)

1. Preheat your oven to 325 degrees F and grease and sugar your 10 X 14 inch pan (sprinkle in some granulated sugar and shake the pan to coat the bottom). Yum! The sugar is the most wonderful touch.
2. In a stand mixer or large mixing bowl, cream together the oil and sugar. Add well beaten eggs, pineapple, and carrots, and mix well.
3. In a separate bowl, mix dry cake ingredients (flour, salt, soda and spices). Add flour mixture to the carrot mixture, a small amount at a time, beating well. When blended, add pecans (if you are adding them - not for me thanks!) and vanilla.
4. Pour into the prepared pan and bake at 325u0b0F for 1 hour (35-40 minutes convection). Cool slightly before frosting.
5. For the frosting:
6. Combine all the frosting ingredients and beat well. Optional: Add a couple of tablespoons of fresh squeezed orange juice. You may need a little more powdered sugar to compensate for the juice, but it gives the frosting a wonderful brightness. Spread evenly over the slightly cooled cake.
7. Tip: Carrot Cake is great made a day ahead.

cake, vegetable oil, sugar, eggs, pineapple, carrots, allpurpose, salt, baking soda, ground cinnamon, ground allspice, pecans, vanilla, frosting, butter, weight cream cheese, powdered sugar, vanilla, orange juice

Taken from tastykitchen.com/recipes/desserts/my-favorite-carrot-cake/ (may not work)