my carrot cake that does not taste like a spice cake and is my Mom's favorite.
4 eggs beaten (room temp)
2 cups all purpose flour
2 cups sugar
2 teaspoons cinnamon 1/2 teaspoon salt
1/2 teaspoon baking soda
3 cups shredded carrots ( only fresh will do
)
1/2 cup oil
1/2 small can of crushed pineapple with the juice *** if you don't add the pineapple you'll have to add another 1/4 cup of oil
*** I use the pineapple juice because it makes the cake super moist!!!! and tasty
*** I add pecans or walnuts, raisins if my father in law isn't eating it, and coconut
preheat oven to 350 degrees
grease 2, 9X1/ 1/2 round cake pans *** I have used square and even heart shaped
In large bowl combine flour, sugar, baking powder, cinnamon, salt and baking soda set aside
In another bowl combine eggs, carrot, oil, pineapple, raisin, nuts and coconut
Add egg mixture to flour mixture until well combined and put into pans
Bake 30-35 minutes until toothpick comes out clean
Allow cake to cool for 10 minutes and remove from pan and set on wire racks.
Cream cheese frosting
1 8-oz pack of softened cream cheese
1/2 cup softened butter
2 teaspoons vanilla
5 1/2 - 6 cups powdered sugar
beat the cream cheese and butter until smooth
add vanilla
add powdered sugar until frosting is firm but not very firm, sometimes I have used only 4 1/2 cups and other I have used the entire amount it depends on the weather as too how many cups you will or won't need. I have colored the frosting in the past to make carrots on top but not necessary.
Now I must warn you I have made this cake a hundred times and there is never any left so grab a bigger piece for yourself and enjoy!!!!
Happy Baking
Jenn
Please let me know how you like it!!!
