Very Moist Carrot Cake
Cake:
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup cooking oil
4 eggs
3 cups grated carrots
8 oz can crushed pineapple
1/2 cup milk
Filling and Icing:
8 oz cream cheese
1 stick unsalted butter
1 pound powdered sugar
1 cup chopped pecans
2 teaspoons vanilla
Preheat oven to 350 degrees. Grease 3 (9 inch) cake pans, lined with wax paper.
Cake: Combine sugar, flour, cinnamon, soda and salt together. Mix these dry ingredients with oil, eggs, carrots, pineapple and milk in mixing bowl. Beat with mixer until very well blended.
Pour into three prepared cake pans. Bake in preheated oven for 25 to 30 minutes. Cool layers completely before icing.
Icing and filling: By hand, bet the cream cheese and butter together until soft and creamy. Slowly add the powdered sugar. Continue beating so that the mixture is free of lumps.
Add the pecans and vanilla and mix in well.
Spread between layers and over top and sides of the cake.