Carrot Cake with Crushed Pineapple and Pecans
This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.
You can use chopped walnuts instead of pecans.
You can bake this in 2 round or square cake pans instead of three. It depends on the thickness of cake you prefer. The cake rises some but is very dense. Increase baking time to 1 hour.