Ingredients

1 1/2 cups canola oil

2 cups sugar

3 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon freshly grated nutmeg

2 teaspoons cinnamon

1 Tablespoon cocoa powder

3 cups finely shredded carrots

8 ounce can of crushed pineapple, drained

1 1/4 cups finely chopped pecans

Frosting:

4 ounces butter, softened

8 ounces cream cheese, room temperature

1 teaspoon vanilla

2 1/2 cups powdered sugar

Preparation

  1. Preheat oven to 350 degrees
  2. Lightly grease three 9-inch-diameter cake pans. Line bottom of pans with parchment or waxed paper. Lightly grease waxed paper.
  3. In a large mixing bowl, combine oil sugar, eggs and vanilla. Beat well with mixer.
  4. In a medium bowl, sift together flour, salt, baking soda, baking powder, nutmeg, cinnamon and cocoa powder. Add to egg mixture and blend well.
  5. Stir in carrots, pineapple and nuts.
  6. Pour into prepared pans.
  7. Bake one hour until tester inserted into the cake comes out clean about 45 minutes. Cool and remove from pans. Cool Completely. 8.-Frosting-Beat together butter, vanilla and cream cheese. Slowly add sugar and beat until smooth. 9.Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread on remaining frosting over sides and top of cake.