Carrot and Pineapple Cake
INGREDIENTS
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For the Cake:
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2 cups granulated sugar
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1⅓ cups vegetable oil
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3 extra-large eggs, at room temperature
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1 teaspoon pure vanilla extract
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2½ cups all-purpose flour
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2 teaspoons ground cinnamon
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2 teaspoons baking soda
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1½ teaspoons salt
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1 cup chopped pecans or walnuts
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1 pound carrots, grated
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½ cup crushed pineapple
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For the Frosting:
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¾ pound cream cheese, at room temperature
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½ pound unsalted butter, at room temperature
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1 teaspoon pure vanilla extract
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1 pound confectioners' sugar, sifted
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