Moist and Spicy Carrot Cake with Pineapple

30 min

35 min

12 servings

Pillsbury® Baking Spray with Flour	1/4 tsp. ground allspice
4 large eggs	1/4 tsp. ground nutmeg or mace
2 cups sugar	2 cups carrots finely grated
1 1/2 cups Crisco® Pure Vegetable Oil	1 (8 oz.) can crushed pineapple with juice
2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour	1 1/2 cups chopped pecans divided
1 tsp. ground cinnamon	1 (16 oz.) can Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting
1/4 tsp. ground cloves

Pillsbury® Baking Spray with Flour
4 large eggs
2 cups sugar
1 1/2 cups Crisco® Pure Vegetable Oil
2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg or mace
2 cups carrots, finely grated
1 (8 oz.) can crushed pineapple with juice
1 1/2 cups chopped pecans, divided
1 (16 oz.) can Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting

1.

HEAT oven to 325°F. Coat two 9-inch round cake pans or three 8-inch cake pans with flour no-stick cooking spray.

2.

BEAT eggs in large bowl until light and fluffy. Add sugar and oil. Stir in flour and spices. Add carrots, undrained pineapple and 3/4 cup pecans. Spread evenly in prepared pans.

3.

BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans. Cool completely on cooling racks.