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Carrot Cake

Carrot-spice cake with pineapple, pecans, cinnamon, and ginger.
Course Dessert
Prep Time 12 minutes
Cook Time 35 minutes

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.)