HERE’S HOW TO MAKE IT

Preheat oven to 350F

• Add the following into a stand mixer bowl

1 ¼ cups safflower oil

4 large eggs, beaten

2 ½ cups carrots, grated

1 ¼ cups cane sugar

1 ½ cups pecans, roughly broken

1 cup crushed pineapples, drained (unsweetened)

1 teaspoon Vanilla Essence

• Mix on a low speed until combined
• Add the following to the same bowl

2 ¾ cups All purpose flour

1 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cake spice or pumpkin spice powder

Fold in the dry ingredients into the wet mixture

• Mix for about 30 seconds on a low speed
• Pour the cake batter into two prepared 9” round cake pans
• Bake for 25 -30 mins or until a toothpick inserted into the cake comes out clean
• Cool the cake before frosting

Cream cheese frosting Recipe

• Mix the following for a couple of minutes in a stand mixer

1  8oz package cream cheese, room temperature

6 tablespoons salted butter, room temperature

1 tsp vanilla essence

• Gradually add the following, a cup at a time. Mix till smooth and thick.

2 – 3 cups icing sugar, maybe more

• If you scoop some frosting onto a butter knife, it should stick on and not fall off.
• Frost the cake and decorate with candied pecans.

1/2 cup candied pecans.