Carrot Cake

Ingredients

• • 4 eggs

  • 3/4 c butter

  • 2 1/2 c all-purpose flour

  • 1 T baking powder

  • 1 T finely shredded lemon peel

  • 1/2 t salt

  • 1 lb carrots, cut up

  • 1 c pecans, toasted

  • 1 1/2 c sugar

  • 1/2 an 8 oz package cream cheese

  • 1 8oz can crushed pineapple (juice pack), drained

  • 1 recipe cream cheese frosting

  • fresh pineapples slices, drained

Preparation

Allow eggs, butter, and cream cheese to stand at room temperature for 30 minutes. Meanwhile, grease the bottoms and 1" up the sides of two 8x4x2-inch loaf pans. Set pans aside.

Preheat oven to 350 degrees. In large bowl stir together flour, baking powder, lemon peel, and salt; set aside.

In a food processor bowl, processor carrots with on-off turns until finely hoped. Add pecans and 1/2 c sugar; process until pecans are finely chopped.

In extra-large mixing bowl beat butter and cream cheese for 30 seconds; beat in remaining 1 c sugar until fluffy. Beat in eggs, one at a time, until combined. Stir carrot mixture and drained crushed pineapple into sugar-butter mixture until combined. Stir in flour mixture. Divide batter evenly among prepared pans.

Bake for 50-55 minutes or until a wooden toothpick inserted near centers comes out clean. Cool loaves in pan on wire rack 10 minutes. Remove from pans; cool completely.

Frost with Cream Cheese Frosting. Serve immediately or cover and store in refrigerator up to 3 days. Just before serving top with pineapple rings.