Better Homes & Garden's Carrot Cake

Sorry, no picture because I made this for a bbq and never got a chance to take a picture of it. I can tell you that my friend Elena, who does not like Carrot Cake, ate three pieces. I'm working out (as much as I can with kids, a baby and a job) so I only took a bite of this cake. It was good. If you don't want to serve it with cream cheese frosting, vanilla is a good alternative.

Tip: Use a food processor instead of a grater. It's much easier and less time consuming.

Ingredients:

• 4 eggs
• 3/4 cup butter
• 2-1/2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1 Tbsp. finely shredded lemon peel
• 1/2 tsp. salt
• 1 lb. carrots, cut up
• 1 cup pecans, toasted
• 1-1/2 cups sugar
• 1/2 an 8 oz. pkg. cream cheese
• 1 8-oz. can crushed pineapple (juice pack), drained
• 1 Recipe Cream Cheese Frosting
  Fresh pineapple slices, drained
  
  

Preparations:

1. Allow eggs, butter, and cream cheese to stand at room temperature for 30 minutes. Meanwhile, grease the bottoms and 1 inch up the sides of two 8x4x2-inch loaf pans. Set pans aside.
2. Preheat oven to 350 degrees F. In large bowl stir together flour, baking powder, lemon peel, and salt; set aside.
3. In a food processor bowl* process carrots with on-off turns until finely chopped. Add pecans and 12 cup of sugar; process until pecans are finely chopped.
4. In extra-large mixing bowl beat butter and cream cheese for 30 seconds; beat in remaining 1 cup sugar until fluffy. Beat in eggs, one at a time, until combined.