Carrot Cake
Carrot-spice cake with pineapple, pecans, cinnamon, and ginger.
Ingredients
- 2 C flour
- 1 1/2 C granulated sugar
- 2 t cinnamon
- 2 t baking soda
- 1/2 t ground ginger (or 2 teaspoons of fresh grated ginger)
- 1/2 t salt
- 3 eggs
- 3/4 C mayonnaise or Miracle Whip
- 8 oz can of crushed pineapple in juice (do not drain)
- 2 C grated carrots
- 3/4 C chopped pecans
Instructions
- Preheat oven to 350*
- Spray non-stick spray in a 9 x 13 glass baking dish.
- Combine flour, sugar, cinnamon, soda, ginger, and salt in a large bowl. Stir together.
- Add remaining ingredients (eggs, mayo, pineapple, carrots, and pecans) to the bowl with the dry ingredients. Stir until thoroughly combined. If the batter seems too thick, add a bit of water,
- Pour the batter into the prepared baking dish and bake for 30 to 35 minutes. The edges of the cake will be golden-brown and a knife blade or toothpick inserted near the center should come out clean.
- Allow to cool before frosting with cream cheese frosting. (Beat together two 8oz packages of cream cheese, softened, 1 cup of powdered sugar, 1 t vanilla.)