Carrot Cake

Carrot Cake
Makes One 8-inch Layer Cake
I originally made this Carrot Cake to celebrate my Dad’s birthday in 1996. The recipe was found out of a benefit cookbook Feast for Life. While most of the recipes overwhelmed me with the amount of time and skill level required to end up with something edible, this stood out as something I could do while my son enjoyed an afternoon nap. It quickly became a family favorite and is by far one of the easiest cakes to make as well.  The combination of the carrots and pineapple is fantastic.  I have even added sweetened shredded coconut to the mix, but the original is still the best.



2          cups unbleached all purpose flour
2          cups granulated sugar
2          teaspoons baking soda
2          teaspoons baking powder
2          teaspoons cinnamon
4          large eggs lightly beaten
1 ½      cups vegetable oil
3          cups grated peeled carrots
1          8-ounce can crushed pineapple (drained)
½         cup pecans
½         cup (I stick) butter
8          ounces cream cheese
2          teaspoons vanilla extract
1          16 ounce box confectioners sugar
Preheat oven to 350 degrees. Grease and flour three-8” round cake pans. To make the cake combine the flour, sugar, baking soda, baking powder and cinnamon into a large bowl. Add the eggs and vegetable oil and stir well until blended. Fold in the carrots, pineapple and pecans until mixed together.
Divide the batter into the three pans and cook for 30 minutes or until the edges have pulled away slightly from the pan and a toothpick inserted comes out clean. Let the cakes cool in the pans for 15 minutes then remove and cool completely on wire rack.
To make the icing cream together the butter, cream cheese and vanilla in a large bowl. Add the confectioners sugar and gradually beat until smooth.