Name: Mom's Carrot Cake
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)

Mom's Carrot Cake

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5 from 4 reviews

Author: Jennifer Locklin
Yield: 8 to 12 servings 1x

Ingredients

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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)

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Instructions

Preheat oven to 350 degrees,
Combine dry ingredients; set aside.
Beat eggs with oil and sugar; beat to combine.
Add dry ingredients and stir until combined.
Stir in carrots, pineapple with juice and nuts; beat until just combined.
Pour into 3 greased and floured 9-inch pans and bake at 350 for 25-30 minutes or until done when tested.
Let cool completely. (I freeze the layers before icing to make it easier).
Ice with cream cheese frosting.

Find it online: https://jennifercooks.com/moms-carrot-cake-sundaysupper/