Divine Six Layer Carrot Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 18
• 1 lb carrot (8-10 peeled and finely grated)
• 1 1/4 cups oil
• 4 eggs
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 3/4 cups sugar
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup chopped pecans
• 8 ounces softened cream cheese
• 1 lb confectioners' sugar
• 1 (8 ounce) can crushed pineapple (well drained)
• 1/4 lb softened butter
• 1 teaspoon vanilla

Recipe

• 1 grease and flour three 8-in cake pans.
• 2 preheat oven to 350°f
• 3 mix oil and sugar in large bowl.
• 4 beat in eggs, one at a time.
• 5 in another bowl, mix together dry ingredients.
• 6 add dry ingredients to egg mixture, blending well.
• 7 stir in grated carrots and pecans.
• 8 turn into prepared cake pans.
• 9 bake at 350f for 30 minutes, or until done.
• 10 cool in pans for 10 minutes then remove cakes and cool thoroughly.
• 11 cut each cake in half, crosswise so you end up with 6 disc-layers total.
• 12 place the first cake layer, cut side up and frost.
• 13 place the next layer cut side down on top of the frosted layer, frost it.
• 14 repeat previous two steps until all 6 layers are frosted.
• 15 garnish with whole pecans if desired.
• 16 pineapple cream cheese frosting.
• 17 beat cream cheese with butter until smooth.
• 18 add sugar a little at a time until smooth and fluffy.
• 19 blend in vanilla and drained pineapple.
• 20 chill about 30 minutes, or until spreading consistency.