Carrot Cake with Vanilla Cream Cheese Frosting

Carrot Cake

• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons McCormick® Ground Cinnamon
• 1/2 teaspoon McCormick® Ground Nutmeg
• 1 cup oil
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons McCormick® All Natural Pure Vanilla Extract
• 3 cups shredded carrots
• 1 cup chopped pecans
• 1 can (8 ounces) crushed pineapple, undrained

Vanilla Cream Cheese Frosting

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon McCormick® All Natural Pure Vanilla Extract
• 1 box (16 ounces) confectioners' sugar