Mom's Carrot Cake
Author: 
Serves: 8 to 12 servings
 
Ingredients
  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon Kosher salt
  • 1 ½ cups vegetable oil
  • 2 cups grated carrots
  • 1 small can (8 oz) crushed pineapple with juice
  • 4 eggs
  • ¾ cup chopped pecans (more if garnishing on the sides and top)
Instructions
  1. Preheat oven to 350 degrees,
  2. Combine dry ingredients; set aside.
  3. Beat eggs with oil and sugar; beat to combine.
  4. Add dry ingredients and stir until combined.
  5. Stir in carrots, pineapple with juice and nuts; beat until just combined.
  6. Pour into 3 greased and floured 9-inch pans and bake at 350 for 25-30 minutes or until done when tested.
  7. Let cool completely. (I freeze the layers before icing to make it easier).
  8. Ice with cream cheese frosting.
Recipe by Jennifer Cooks at https://jennifercooks.com/moms-carrot-cake-sundaysupper/