3 cups shredded carrots
1 can (20 ounces) crushed pineapple, well drained
2 cups sugar
1 cup canola oil
4 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners’ sugar
(optional) chopped pecans
Preheat oven to 350 degrees and grease a 9x13 inch baking dish. In a large bowl, beat the first six ingredients until well blended. In another bowl, mix the flour, baking soda, cinnamon, and nutmeg; gradually beat into carrot mixture. Pour mixture into prepared pan.
Bake for 35-45 minutes or until a toothpick inserted in center comes out clean. You can cover it with foil towards the end if the top looks like it’s getting too brown. Cool completely in pan on a wire rack.
For the frosting: In a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth adding a little milk if needed. Spread over cooled cake and topped with pecans if desired. Cover and refrigerate until serving.