Prep Time 30m
Cook Time 35m
Ready Time 135m
Yield 12 servings


Ingredients
  • 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
Preparation Directions
  • Step 1Heat oven to 325°F. Coat two 9-inch round cake pans or three 8-inch cake pans with flour no-stick cooking spray.
  • Step 2Beat 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.
  • Step 3Bake 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.
  • Step 4Frost with cream cheese frosting. Press remaining pecans on sides of cake.
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