Pineapple-pecan Carrot Cake

Easy from scratch!

11⁄ cups butter, at room temp.

4

21⁄ cups self- rising cake flour

2

1 Tbs. + 1 tsp. ground cinnamon

11⁄ tsp. baking soda

2

11⁄ cups packed light brown

4

sugar

4 eggs

3⁄ cup buttermilk

4

3 tsp. vanilla extract

21⁄ cups grated

2

carrots (3– 4 carrots)

1 ( 8 oz.) can crushed pineapple in juice

1⁄ cup raisins

2

11⁄ ( 8 oz.) pkgs. cream

2

cheese, at room temp. 4 cups confectioners’ sugar 1 cup chopped pecans Carrot strips (optional)

Easy as 1,2,3!

1

Heat oven to 350°F. Coat 3 (9") round cake pans with baking spray with flour. Melt 1⁄ cup butter; let cool. 2 Combine flour, cinnamon and baking soda; reserve. On medium speed, beat melted butter with brown sugar, eggs, buttermilk and 2 tsp. vanilla until blended. Stir in flour mixture until blended. Fold in carrots, pineapple with juice and raisins. Divide among pans. Bake until toothpick inserted into centers comes out clean, 18–20 min. Let cool 15 min. Transfer from pans to racks; let cool.

2

On medium speed, beat cream cheese with remaining butter until fluffy. On low speed, gradually beat in confectioners’ sugar, then remaining vanilla until smooth. On medium speed, beat until fluffy.

3

Place 1 cake layer on plate; spread with 11⁄ cups frosting; sprinkle with 1⁄ cup 3 3 pecans. Repeat with another cake layer, 11⁄ cups frosting and 1⁄ cup pecans. Top 3 3 with remaining cake layer; spread top with 11⁄ cups frosting. Transfer remaining 3 frosting to pastry bag fitted with star tip; pipe on cake top. Top with remaining pecans and, if desired, carrot strips.

SERVINGS: 16 ACTIVE time: 1 hr., 10 min. TOTAL time: 3 hrs., 35 min.