PINEAPPLE PECAN CARROT CAKE

Pineapple Pecan Carrot Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 17

6 cup(s) grated carrots (this was about 2lb for me)
1 cup(s) brown sugar
1 cup(s) raisins
4 - eggs
1 cup(s) oil (feel free to substitute applesauce)
2 teaspoon(s) vanilla
1 cup(s) crushed pineapple, drained
3 cup(s) flour
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) salt
4 teaspoon(s) cinnamon
1 cup(s) chopped pecans
FOR BUTTERCREAM FROSTING
1 cup(s) butter, softened (do not soften in microwave)
3 cup(s) confectioners sugar
1/4 teaspoon(s) salt
2 tablespoon(s) milk

Steps:

Grate carrots in food processor and place in large mixing bowl. Add brown sugar and stir to coat, set aside for one hour. In a separate bowl, beat eggs slightly. Then add in sugar, oil, and vanilla, beating well after each addition. Stir in drained pineapple and raisins. Sift together flour, baking soda, salt and cinnamon. Stir into wet mixture until moistened. Drain liquid from carrots and add to batter along with pecans. Stir until well combined. Pour batter into a greased 9x13 pan. Bake at 350 for 45-50 minutes. Cool completely.
For frosting, beat butter with a mixer for one minute. Turn mixer on low speed and gradually add powdered sugar. Increase to medium speed, add salt and milk, and beat for 3 minutes. Spread on cooled cake.