Ingredients:
1 c. buttermilk
1 c. sugar
1 c. brown sugar
½ c. vegetable oil
3 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
1 tsp. salt
1 Tbsp cinnamon
½ tsp. nutmeg
2 c. grated carrot
1 (8oz) can crushed pineapple, drained
1 c. chopped pecans
Cream Cheese Frosting:
1 (8oz) package cream cheese, softened
½ c. butter, softened
1 tsp. vanilla
2 c. powdered sugar
Instructions:
1.Preheat the stove to 350°F. Oil and flour a 9x13; put aside.
2.Consolidate buttermilk, sugar, darker sugar, vegetable oil, eggs, and vanilla with an electric blender.
3.In a different bowl, whisk together flour, preparing pop, salt, cinnamon, and nutmeg. Gradually add flour blend to the buttermilk blend. Overlap in carrot, pineapple, and pecans.
4.Empty cake hitter into arranged 9x13 container. Prepare 30-35 minutes or until the point when a toothpick embedded tells the truth.
5.Get ready icing by beating cream cheddar and spread together in a medium bowl with an electric hand blender; include vanilla. Include powdered sugar a half glass at any given moment. Spread icing over cooled cake and best with additional pecans, if wanted.
Thank You