Judys Carrot Cake

cake1

4 eggs
1 1/2 cups vegetable oil
2 cups sugar
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
3 heaping cups grated carrot
1 1/2 cups pecans, coarsely chopped
2 teaspoons vanilla
1 small can (8-oz) pineapple, crushed with juice

Heat oven to 350 F. Beat eggs & oil with mixer. Gradually add sugar. In a separate bowl sift flour, salt, and soda. Combine the egg mixture with the flour mixture. Mix for 1 or 2 minutes. Stir in carrots, pecans, vanilla, and pineapple with juice. Mix until blended. Bake in a greased and floured 9 by 13-inch pan for 50 to 55 minutes. Or use three cake pans and divide the mix among the pans. Bake 30 minutes and check by touch or toothpick inserted in center of cake. If it comes out clean, cake is done. Cool. Frost cake with Cream Cheese Frosting (see below) and refrigerate.

Cream Cheese Frosting:

2 8-oz. packages cream cheese, softened

1 cup butter, room temperature

2 16-oz. boxes powdered sugarrr

2 teaspoons pure vanilla extract

1 cup chopped pecans

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla. Frost the tops of all 3 layers, stack, and then frost edges. Optional: Carefully draw a circle on the layer with a toothpick and fill in that circle with the chopped pecans.