Pineapple Carrot Spice Cake

I usually bake this cake for our bridge club meetings in the fall but it is delicious anytime of the year.

• Ready In: 1 hr
• Serves: 32

Ingredients

• 1 (18 1/4ounce) box  spice cake mix
• 1 (3 1/2ounce) package instant vanilla pudding
• 1⁄2 teaspoon ground cinnamon
• 1 (8 ounce) can  crushed pineapple in juice
• 1⁄4 cup water
• 1⁄3 cup  vegetable oil
• 1 (8 ounce) bag  shredded carrots (coarsely chopped)
• 1  cup pecans (chopped & divided)

• Frosting

• 1 (8 ounce) package cream cheese, softened
• 4  tablespoons butter, softened
• 3  cups powdered sugar
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Generously grease and flour a 9x13 baking pan.
3. In large mixer bowl, combine cake mix, pudding mix, cinnamon, pineapple with its juice, water, oil, and eggs; Beat at low speed for 30 seconds.
4. Increase mixer to medium speed and beat an additional 1 1/2 minutes.
5. Fold in carrots and ½ cup of the pecans.
6. Spread batter in prepared pan.
7. Bake in 350F oven until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Cool the cake completely.
8. Frosting-In large mixer bowl, beat cream cheese and butter until creamy.
9. Add powdered sugar, vanilla, and cinnamon; beat just until smooth.
10. Spread over cooled cake.
11. Sprinkle remaining pecans over top.
12. Refrigerate several hours before serving.