As COVID continues to take its toll on our psyche, we could all do with a few more bright moments in our lives. Towards that end, I'm sharing our family recipe for carrot cake. I'm not quite sure where it came from, probably from my grandmother who loved to clip recipes from the LA Times. It is hands down one of the best carrot cakes I've ever tasted. Why not make one and leave a few pieces at a neighbor or friends’ door and spread some cheer...
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups oil
2 cups grated carrots
about 8 ounces crushed pineapple, juice drained
1/2 cup walnuts or pecans
Vanilla Cream Cheese Frosting:
1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla
1-pound powdered sugar
Preheat oven to 350 degrees.
Beat together the eggs and sugar, let it stand for a while, at least 5 minutes, for the sugar to dissolve.
Mix dry ingredients: flour, baking powder, soda, salt, and cinnamon.
Stir oil, carrots, drained pineapple, and nuts into the egg and sugar mixture.
Add the dry ingredients and mix.
Grease and flour a 13x9 inch pan (could probably use round pans and make a layered cake but you’d need to decrease the baking time). Put cake batter in pan. Bake for approx. 55 min--I start checking around 50 min. It is done when it springs back when lightly touched. Remove from oven and cool.
While cake cools, make the frosting. Mix together the butter, cream cheese, vanilla, and powdered sugar. Once the cake is completely cool, spread on the frosting.