Our Favorite Carrot Cake
4 large eggs
1/3 cup vegetable oil
1 8 oz. can crushed pineapple in juice; drained, juice reserved
1 cup reserved pineapple juice + water to equal 1 cup
2 cups finely grated / shredded fresh carrots
1 teaspoon vanilla
1/2 cup chopped pecans (optional)
DIRECTIONS1) Preheat oven to 350°F and prepare pan by spraying baking spray with flour or by lining with parchment paper.
2) Blend cake mix, water/pineapple juice mixture, vanilla, oil and eggs in large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
3) Stir in carrots, pineapple and pecans until incorporated throughout batter. Pour batter into pans and bake immediately.
4) Baking time for 8 x 4 loaf pan 40-45 minutes. Bake until toothpick inserted comes out clean. Shield top of cake with aluminum foil to prevent overbrowning if needed.
5) Cool cakes in pans on wire rack for 15 minutes. Remove from pan and continue to cool on wire rack until completely cool before frosting. Add shredded coconut to top of frosting as desired.