19Mar2013 Pineapple Pecan Carrot Cake Less than two weeks until Easter – yikes! It feels like I was just putting Christmas decorations away. I remember growing up we always looked forward to buying new springy Easter dresses for church and then freezing in them the minute we walked outside! Anyone else feel like by the time Easter rolls around, we should be in short sleeves and cute sandals? This cake is absolutely perfect for Easter. It’s chock full of carrots, raisins, pecans, with a punch of sweet pineapple. Typically cream cheese frosting pairs great with carrot cake, but I made the right call just making a simple buttercream to top. This cake is packed with flavor and a heavy cream cheese icing is just not necessary! I got all fancy for you and just slapped the frosting right on top with some springy sprinkles. Ha! I’d love to take a cake decorating class someday, but for now I’m going with the simple look. Enjoy! Pineapple Pecan Carrot Cake adapted from All Recipes 6 cups grated carrots (this was about 2lb for me) 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cup sugar 1 cup oil (feel free to substitute applesauce) 2 teaspoons vanilla 1 cup crushed pineapple, drained 3 cups flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons cinnamon 1 cup chopped pecans For buttercream frosting: 1 cup butter, softened (do not soften in microwave) 3 cups confectioners sugar 1/4 teaspoon salt 2 tablespoons milk Grate carrots in food processor and place in large mixing bowl. Add brown sugar and stir to coat, set aside for one hour. In a separate bowl, beat eggs slightly. Then add in sugar, oil, and vanilla, beating well after each addition. Stir in drained pineapple and raisins. Sift together flour, baking soda, salt and cinnamon. Stir into wet mixture until moistened. Drain liquid from carrots and add to batter along with pecans. Stir until well combined. Pour batter into a greased 9×13 pan. Bake at 350 for 45-50 minutes. Cool completely. For frosting, beat butter with a mixer for one minute. Turn mixer on low speed and gradually add powdered sugar. Increase to medium speed, add salt and milk, and beat for 3 minutes. Spread on cooled cake. While I haven’t tried it, this recipe should make enough for three round cake pans instead of the 9×13 pan I used. This is a real winner for Easter, yum! This post is part of the Iron Chef Mom challenge! Our secret ingredient this week is CARROTS so head on over to I Should Be Mopping The Floor to enter your carrot recipe and snag some great recipes. Have Fun! Linking up to these fabulous parties. Check them out!