Our Wedding Cake

Cake Batter:

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

4 large eggs

2 cups sugar

1 1/2 cups vegitable oil

2 cups peeled and finely grated carrots (about 4 large carrots)

One 8oz can crushed pineapple in juice

3/4 cup (about 3 oz) pecans, coarsely chopped

Cream Cheese Icing:

12 oz cream cheese, softened

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1 tablespoon vanilla extract

1 cup (about 4 oz) pecans, coarsely chpped and lightly toasted

6 cups confectioners' sugar, sifted after measuring

Prepare: Three 2-inch deep 9-inch round cake pans, buttered and bottoms lined with buttered parchment or wax paper.

1. Set the racks in the upper and lower thirds of the oven and preheat to 325 degrees

2. Stir together the flour, baking powder, baking soda, and cinnamon in a bowl, mixing well.

3 Whisk the eggs in a large mixing bowl. Whisk in the sugar and continue whisking briefly until light, about 1 minute. Whisk in the oil in a slow stream.

4. Stir in the carrots, the pineapple with its juice, and the pecans, then fold in the dry ingredients. Scrape the batter into the prepared pans and smooth the tops.

5. Bake for about 45 minutes, switching the position of the pans top and bottom and back to front, once during baking, until the cake layers are firm and golden and a toothpick inserted in the center emerges clean.

6. Cool the cake in the pans for 10 minutes, then invert onto racks to finish cooling. Remove the paper before icing.

7. To make the icing, in the bowl of a heavy-duty mixer fitted with the paddle, beat the cream chees, butter, and vanilla on medium speed until very soft and light, about 5 minutes. Decrease the mixer speed to low and gradually beat in the confectioners' sugar. Once all the sugar is incorporated, increase the speed to medium and beat for 5 minutes longer.

8. To assemble the cake, place on layer on a platter or ardboard round and spread with one-third of the icing. Top with another layer and spread with another third of the icing. Place the last layer on top, bottom side up, and using a large offset spatula, frost the top and sides of the cake with the remaining icing. Sprinkle the toasted pecan pieces on top of the cake, and press into sides.

Makes one 9 inch three layered cake. About 16 servings.