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Ingredients

  • One 8-ounce can crushed pineapple drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • ?th tsp ground cloves
  • 1 cup chopped pecans (may substitute walnuts)
  • 2 cups shredded carrots
  • (If you want raisins add ¾ – 1 cup of raisins optional)

FOR THE FROSTING:

  • One 8-ounce pkg cream cheese softened
  • ¼ cup butter softened
  • 1 tsp vanilla extract
  • 3 Tbsp orange juice
  • ¼ cup heavy cream
  • 3 – 3 & ½ cups powdered sugar
  • Additional chopped pecans for garnish optional

Instructions

  1. Preheat oven to 350 degrees F. Liberally grease a 9×13 rectangular baking pan with cooking spray and set aside.
  2. In a large bowl whisk together the pineapple and eggs until combined. Whisk in the sugars oil and vanilla followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans carrots and raisins (if using) until combined.
  3. Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist not wet crumbs. Cool completely.
  4. In the bowl of a stand mixer cream together the cream cheese butter and vanilla until combined and fluffy about 1 minute. Beat in the orange juice and gradually add in the powdered sugar about one cup at a time until mixture is light and fluffy streaming in the heavy cream as needed.
  5. Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans if using. Store covered in the fridge.

This article and recipe adapted from this site

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