Lannette's Best Carrot Cake

Love this carrot cake . . . it's the best! Super moist and yummy!

• Ready In: 1 hr 15 mins
• Serves: 20-24
• Yields: 1 cake1

Ingredients

• 3  cups flour
• 2  cups sugar
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 2  teaspoons baking powder
• 1  teaspoon salt
• 4  eggs, well beaten
• 2  teaspoons vanilla
• 1 1⁄2 cups  salad oil
• 1 (20 ounce) can crushed pineapple, drained
• 2  cups  grated carrots
• 1  cup  chopped pecans (optional)

Directions

1. Preheat oven to 350°F Grease a 9x13 pan.
2. Sift together first 6 ingredients (all dry ingredients)
3. Add beaten eggs, vanilla and salad oil; beat till well blended.
4. Stir in the drained crushed pineapple, carrots and nuts
5. Pour into prepared baking pan and bake for 1 hour, or until a toothpick inserted toward middle of the cake comes out almost clean.
6. Frost cooled cake with CREAM CHEESE FROSTING: 1- 8 oz pkg. cream cheese, softened, 1/2 cup (1 cube) real butter, and about 1 to 1-1/2 cups of powdered sugar, or to taste. I like my cream cheese frosting just lightly sweetened!
7. Chill until frosting is set. Serve chilled.