Moist Spiced Carrot Cake with Creamy Pecan Frosting

Instructions

1. 1

   Preheat oven to 325°F. Line bottoms of 2 greased 9-inch round baking pans with parchment paper and grease the paper.

2. 2

   In a large bowl, cream the shortening and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the pineapple. In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture and stir in the shredded carrots.

3. 3

   Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool the cakes in the pans for 10 minutes before removing them to wire racks to cool completely.

4. 4

   In a large bowl, beat the cream cheese, butter, and vanilla until blended. Gradually beat in the confectioners' sugar until smooth. Stir in the chopped pecans.

5. 5

   Spread the pecan frosting between the cake layers and over the top and sides of the cake. Refrigerate the cake until ready to serve.