Scale

3 Cups Flour

1 Tsp Baking Soda

1 1/2 Tsp Cinnamon

1/2 Tsp Salt

2 Cups Shredded carrots

2 Cups White sugar

3 Eggs

2 TBSP Buttermilk

1 1/2 Tsp Vanilla

1 Cup Crushed pineapple

1 1/2 Vegetable Oil

1 1/2 Cups Pecans (optional)

1 8-ounce package of cream cheese. (Room temperature)

1 lemon or orange, Juiced.

1 Box or 16 ounces of confectioners sugar. (Powdered sugar)

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Carrot Cake

Preheat oven to 350 degrees.
Grease and flour a 13 X 9-inch baking pan.
In a bowl, add flour, baking soda, cinnamon, and salt. Set aside.
Using a stand mixer or food processor, add sugar, eggs, buttermilk, and vanilla.
Drizzle in vegetable oil while the mixer is running. Then add pineapple and carrots.
Once thoroughly mixed, add in flour mixture.
Turn off the mixer and add pecans by hand.
Scrape batter from the mixer into the baking pan. Bang on the counter to release air bubbles.
Bake at 350 for 1 hour.
Remove and allow the cake to cool.
Once cool, spread cream cheese frosting and enjoy!!

Cream Cheese Frosting

In a bowl add the cream cheese, juice or lemon, or orange and 1 box (16 ounces) of confectioners (powdered) sugar. Mix until creamy. Add to the cake once the cake has cooled.