4 eggs1 1/4 c vegetable oil
1 c white sugar
1 c brown sugar
1 T vanilla extract
2 c all-purpose flour
2 t baking soda
2 t baking powder
1/2 t salt
1 T ground cinnamon
1/4 t nutmeg
3 c grated carrots
8-oz crushed pineapple – thoroughly drained
1/2 c butter, softened8 oz cream cheese, softened
4 c confectioners' sugar
1 t vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or bundt pan.
2. BATTER: In a large bowl, beat together eggs, oil, sugars, and vanilla. Mix in flour, baking soda, baking
powder, salt and cinnamon. Stir in carrots and pineapple. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cakecomes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. FROSTING: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoonvanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. Beth added about 1 teaspoon of milk