**I got a taste of this cake @ Thanksgiving which is traditionally at Nanny's house. It was the best carrot cake I've ever had!! I'm so happy to have the recipe now**
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2/3 teaspoon cinnamon
1 teaspoon salt
1- 1/2 cups cooking oil
3 cups carrots -- grated
1/2 cup pecans -- chopped
8 ounces pineapple -- crushed and drained
8 Ounces cream cheese -- softened
4 Ounces butter -- softened
16 ounces powdered sugar
1 teaspoon vanilla
Mix together all dry ingredients. Beat Eggs and add oil. Combine dry ingredients with egg mixture. Add carrots, pineapple and nuts. Pour into (3) 9 inch layer pans. Line pans with parchment paper.
Bake at 300 degrees for 45 minutes.
Cream together cream cheese and butter. Add sugar and vanilla and beat well. Frost lightly between layers then ice top. NOTES : In frosting, use only small amount of butter(2 teaspoons) for thicker icing.
Serving Size 12
From Nanny Wilson in her cookbook "The Cotton Country Collection"