Carrot Cake


Carrot Cake
Prep time
Cook time
Total time
Carrot-spice cake with pineapple, pecans, cinnamon, and ginger.
Recipe type: dessert, cake
Serves: 15
  • 2 C flour
  • 2 t cinnamon
  • 2 t baking soda
  • ½ t ground ginger
  • ½ t salt
  • 3 eggs
  • 1½ C sugar
  • ¾ C mayonnaise or Miracle Whip
  • 8 oz can crushed pineapple in juice (do not drain)
  • 2 C grated carrots
  • ¾ C pecans
  1. Preheat oven to 350*
  2. Spray non-stick spray in a 9 x 13 glass baking dish.
  3. Combine flour, cinnamon, soda, ginger, and salt in a large bowl. Combine eggs, sugar, mayo, and pineapple in another bowl, then combine with the dry mixture. Stir in the carrots and pecans.
  4. Pour the batter into the prepared baking dish and bake for 30 to 35 minutes. The edges of the cake will be dark golden-brown and a knife blade or toothpick inserted near the center should come out clean.
  5. Allow to cool before frosting with cream cheese frosting. (Beat together two 8oz packages of cream cheese, softened, 3 cups of powdered sugar, 1 t vanilla.)

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