Carrot Cake with Pineapple

12

4 large eggs, room temperature 2 cups sugar 1½ cups Veg Oil 2¼ cups Flour 1 teaspoon. cinnamon ¼ teaspoon. ground cloves ¼ teaspoon. allspice ¼ teaspoon. nutmeg 2 cups carrots, finely grated in Cuisinart Food Processor 1 (8 oz.) can crushed pineapple with juice 1½ cups chopped pecans, divided Cream Cheese Frosting

1. HEAT oven to 325°F. Coat two 9-inch round cake pans or three 8-inch cake pans with flour no-stick cooking spray. 2. BEAT eggs in large bowl of Cuisinart Food Processor until light and fluffy. Add sugar and oil. Stir in flour and spices. Add carrots, undrained pineapple and ¾ cup pecans. Spread evenly in prepared pans. 3. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans. Cool completely on cooling racks. 4. FROST with cream cheese frosting. Press remaining pecans on sides of cake